Ingredients
For the sauce
2 cups fresh orange juice
1/2 cup peeled and finely chopped ginger
Pinch kosher salt
Pinch cayenne
2 tablespoons maple syrup
For the fish
1 egg plus 1 egg yolk whisked together
1 heaping tablespoon all-purpose flour
Pinch kosher salt
Freshly ground black pepper to taste
Four (6-ounce) Rock Cod Fillets
1/2 cup rice flakes pulsed in a coffee or spice grinder with a pinch of salt and pepper
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Several tablespoons finely chopped chives
Directions
Prepare the sauce
Combine the orange juice, ginger, salt, cayenne, and maple syrup in a small saucepan and bring to a boil. Turn down the heat and gently simmer until the sauce is reduced by about half, about 1 cup. Taste the sauce and adjust the salt and sweetness accordingly.
Prepare the fish
Whisk the egg and flour until smooth and add a generous pinch each salt and pepper. Spoon this mixture onto one side of each fillet and sprinkle with the rice flakes.
Melt the butter with the olive oil in a large skillet over low heat. Add the fish, coated side down. Sauté until golden and crisp, 4 or 5 minutes. Flip the fish and cook for 2 or 3 minutes longer.
Spoon about a tablespoon sauce onto each individual plate and place the fish, crisp side up, on each one. Top with chives.
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