Pan Roasted Butterfish with Seared Ginger, Scallions and Soy Broth
Chef Andre Guerrero of Max Restaurant - Sherman Oaks, CA
Adapted by StarChefs

Yield: 6 Servings


    Soy Broth:
  • ¼ cup soy sauce
  • ¼ cup Thai fish sauce
  • 2 cups unsalted chicken stock
  • 1 teaspoon sugar
  • Canola oil, as needed
  • 6 (7-ounce) portions butterfish (or black cod)
  • ½ cup canola oil
  • 1 cup fresh ginger, thinly sliced
  • 1 cup scallions, thinly sliced
  • Cilantro sprigs, for garnish
For soy broth:
Combine broth ingredients in a small saucepan. Bring to a boil and keep warm.

For butterfish:
Preheat oven to 350°F. In a nonstick sauté pan add a small amount of canola oil. Heat over medium-high heat. Place fish in hot skillet and sear until lightly browned; flip and sear other side. Remove pan from stovetop and place in oven for about 5 minutes.

Meanwhile, heat another sauté pan on high heat and add ½ cup of canola oil. When oil begins to smoke, add ginger and scallions and sauté for about 30 seconds.

Remove fish from oven and transfer pieces to 6 shallow bowls. Place one heaping Tablespoon of ginger-scallion mixture on top of each fish. Pour about 3 ounces of broth into bowls. Garnish with cilantro sprigs and serve with steamed rice.

Wine Pairing:
A rich Alsatian Pinot Gris such as the Willm Pinot Gris Alsace Curée Reserve 2000.

Are you low carb conscious?

Published: July 2004