Szechwan Sturgeon

• 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

1. 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.
2. Squeeze lemon juice over garlic and deglaze with 1/3 cup of sake.
3. Add teriyake sauce (3/4 cup soy sauce, 2Tbsp. mirin, 2 Tbsp. brown sugar) and reduce till caramelized. Garnish with pinenut or peanuts.

sesame oil, butter, flour be, white fish, garlic, ginger, red pepper, lemon, sake wine, teriyaki sauce, pinenut

Taken from www.epicurious.com/recipes/member/views/szechwan-sturgeon-50034705 (may not work)