Pan-fried fish with Pistachio & Fruit slices


4 servings



2 tablespoons Chinese rice wine or dry sherry

1/4 teaspoon white pepper

1-1/4 pounds firm white fish fillets, such as sea bass, trout, or red snapper

1/2 teaspoon salt


Coating for Fish

1/2 cup panko bread crumbs

½ cup finely chopped pistachio nuts



1/2 cup orange juice

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 teaspoon minced garlic

2 teaspoon chili garlic sauce

1/4 teaspoon salt

1/8 teaspoon white pepper

2 teaspoons cornstarch dissolved in 1 tablespoon water

2 tablespoons cooking oil


1/4 cup sliced starfruit

1/4 cup of sliced pear

¼ cup chopped pistachios

fish eggs (tobiko) for garnish


Combine marinade ingredients in a bowl.  Add fish and turn to coat.  Let stand for 10 minutes.

Combine bread crumbs and chopped pistachio in a shallow dish. Coat fish fillets on both sides.

Combine chili sauce ingredients in a small pan and bring to a boil.  Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Place a wide frying pan over medium heat until hot.  Add oil, swirling to coat sides.  Fry fish until golden, 4 to 5 minutes on each side.  Reheat sauce.

Stack fish and fruit slices on a serving plate.  Pour sauce over fish.  Garnish with chopped pistachios and fish eggs.


Adapted from Martin Yan’s Feast: The Best of Yan Can Cook, (Bay Books)

Copyright Yan Can Cook Inc., 1998

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