Pan-fried fish with Pistachio & Fruit slices
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