Pan Seared Sakana

INSTRUCTIONS:

Dip thin (1/2″ or less thick) filets of white fish (tilapia, sole, perch, catfish or trout) in CHEF MYRON’S TSUKEYAKI SAUCE. Dredge lightly but completely in 50/50 mixture of corn starch & white flour.

In skillet, sauté pan or wok, heat peanut or vegetable oil over high heat to almost smoking. Sear filets 1 or 2 at a time to brown but not burnt or blackened on each side as quickly as possible.

Remove pan from heat and immediately add 1-2 Tbs. TSUKEYAKI SAUCE to pan. Shake and turn fish gently but quickly to glaze sauce onto fish.

Place fish in serving dish or platter and garnish with minced scallions. Serve with small dipping bowl with some CHEF MYRON’S TSUKEYAKI SAUCE.