Szechwan Sturgeon Recipes

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STURGEON SZECHUAN



Sturgeon Szechuan image

Last year I went on a trip to the West Coast and ate sturgeon for the first time. It is incredible! I ate at a restaurant called The Ark on Long Beach peninsula several times, and this was the sturgeon I enjoyed there. This dish is fantastic, and really easy to make. If you don't have sturgeon, I think any firm fleshed white fish would work.

Provided by P48422

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 teaspoons sesame oil
4 tablespoons clarified butter
flour (for dusting)
4 (6 ounce) white sturgeon fillets (skin off)
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 pinch red pepper flakes
1/2 lemon, juice of
1/3 cup sake or 1/3 cup dry sherry
3/4 cup teriyaki sauce (see below)
chopped peanuts
4 teaspoons minced garlic
2 teaspoons minced ginger
1 cup soy sauce
2/3 cup sake or 2/3 cup dry sherry
2 lemons, juice of
1/2 cup brown sugar
2 -3 tablespoons honey

Steps:

  • Heat the sesame oil and the butter until hot.
  • Dust the fillets with flour.
  • Pan fry until light brown on both sides.
  • Add the garlic, ginger and red pepper flakes.
  • Cook until the garlic just starts to brown.
  • Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
  • Add the teriyaki sauce and reduce until caramelized.
  • (If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
  • Garnish with chopped peanuts.
  • Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.

Nutrition Facts : Calories 610.9, Fat 20.2, SaturatedFat 9.1, Cholesterol 132.6, Sodium 6198.5, Carbohydrate 54.8, Fiber 0.9, Sugar 44.1, Protein 39

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