Ingredients
1 1/2 Tbsp. sesame oil
4 Tbsp. clarified butter
flour -be sure to shake off excess flour.
4 6 oz fillets white fish
1/2 tsp. garlic, minced
1/2 tsp. ginger, minced
pinch red pepper flakes
1/2 lemon, juiced
1/3 cup sake wine
3/4 cup teriyaki sauce *see below.
roasted pinenut for topping
Preparation
Heat sesame oil and butter until hot. Dust lighty with flour the fish fillets. Pan fry until light brown on both sides. Remove fish to oven to keep warm. Add garlic, ginger and red pepper flake to pan, and brown slightly.
Squeeze lemon juice over garlic and deglaze with 1/3 cup of sake.
Add teriyake sauce (3/4 cup soy sauce, 2Tbsp. mirin, 2 Tbsp. brown sugar) and reduce till caramelized. Garnish with pinenut or peanuts.
