Sizzling fish refers to the final stage when cooking this particular dish. Any firm-fleshed, meaty white fish will do, but it really shines with fish in the “Jack” family. The process is slightly involved as it involves steaming the fish and finishing with boiling oil, but the presentation is definitely a showstopper!
For this recipe, we used Golden Pompano.
https://channelseafoods.com/product/golden-pompano/
Golden Pompano is a relative newcomer to the aquaculture world with roots in Tropical Asia, but recently, ocean farming operations have started up boutique farms in Florida. To find golden pompano, your best bet is an Asian specialty store; however, they can be ordered directly from producers in Florida.
Ingredients for two portions:
- Fish – 1 filet of Pompano top loins with skin removed
- Ginger – 1 tablespoon
- Garlic – 1 tablespoon
- Green onions – ¼ cup
- Cilantro – ¼ cup
- Soy sauce – ¾ cup
- Lime juice – ¼ cup
- Peanut or sesame oil – ¼ cup
- Salt and pepper – a pinch
- Optional: Cornstarch – ½ teaspoon for thicker sauce
This recipe goes well with steamed rice and grilled bok choy.
Methods
Filet fish
Pompano is an easy fish to break down. The bones are large, and the filets come right off the frame. A single fish will yield two top loins with the cleanest, leanest meat. two belly sections behind the rib cage that are often neglected but should be saved for other dishes to come. Two lower or belly loins are often the fattiest.
Seasonings and sauce
- Mince 1 tablespoon each of ginger and garlic
- Coarse chop 1/4 cup green onions
- Fine chop 1/4 cup of cilantro
- Prepare a slurry of soy sauce and lime juice: ¾ cup of soy sauce and ¼ cup of lime juice
- If you prefer a little thicker sauce, add ½ teaspoon of cornstarch to the sauce
- Steam fish in a bamboo steamer if you have one.
- Add salt and pepper
Finish
Carefully spoon 2 tablespoons of boiling oil over the fish to finish.
Will this be YOUR “Perfect Bite?” Enjoy!
