Sturgeon Szechuan

Name: Sturgeon Szechuan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
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; 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

Submitted by P48422

"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."

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Ready In:: 35mins
Ingredients:: 18
Serves:: 4

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

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.

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Reviews

Chef Jimella Lucas hit it out of the park when she created this culinary masterpiece! Had never had sturgeon before, but once trying thus dish, and I was hooked! Never passed it up when it was on the menu! And to top off this wonderful dish with one of Chef Nancy Main's heavenly desserts, was a food experience that was truly delicious in its perfection.

Elaine W.
Wow, This was unbelieveable!! Great flavor. Not too spicy but a great kick. Although I didnt have the sake or dry sherry, I used red wine. I also added a little bit more sugar to the teriyaki sauce. And I only had powdered ginger not fresh. I will definatley be making this again. It was a very impressive dish. I served it with bowtie noodles tossed with butter and garlic. and Broccoli... mmmmmgood My four yr old son even ate this up!! Thank you for sharing.

chel9360
I was excited to find this recipe on here! We are going to vacation at Long Beach this summer, and I can't wait to try their version. My family all really enjoyed this! We will make this again soon.

haskinsfam