Sturgeon Szechuan

Name: Sturgeon Szechuan
Ingredients: 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; Teriyaki Sauce; 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

19 ingredients

10 steps

Ingredients

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
Teriyaki Sauce
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

Directions

1

Heat the sesame oil and the butter until hot.
2

Dust the fillets with flour.
3

Pan fry until light brown on both sides.
4

Add the garlic, ginger and red pepper flakes.
5

Cook until the garlic just starts to brown.
6

Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
7

Add the teriyaki sauce and reduce until caramelized.
8

(If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
9

Garnish with chopped peanuts.
10

Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.