Sturgeon Szechuan

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons sesame oil
• 4 tablespoons clarified butter
• flour (for dusting)
• 4 (6 ounce) 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

Recipe

• 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.