Striped-Bass Szechwan - John Lassandro

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Sesame oil (olive oil will do nicely)
Szechwan peppers (crushed red or whole Thai peppers will do)
Teriyaki sauce
Striper filet, cut into "portion" sizes

The teriyaki sauce is the first thing to prepare. I usually keep a pint in the refrigerator for other uses. To make the sauce, you will need:
4 tsp. minced fresh garlic
2 tsp. minced fresh ginger (I grate the root using a cheese grater.)
1 cup soy sauce
2/3 cup sherry
Juice of two lemons
1/2 cup brown sugar
2 or 3 Tbsp. honey
In a blender, blend together all of the ingredients. Before using, stir up from the bottom so as to mix all of the larger bits.

Now, to prepare the fish.

Rinse and pat dry with a paper

Towel the fish filets. Dust lightly with flour. Shake off the excess flour to prevent scorching the fish.

In a "good" pan, heat 1 to 2Tbsp. of sesame oil and 4 Tbsp. of butter until hot.

Place 4 filets into the pan and pan fry until light brown on both sides.

Add 1 tsp. minced garlic, 1/2 tsp. minced ginger, 2 Szechwan peppers diced with seeds.

Cook until garlic begins to brown. Squeeze the juice from a 1/2 lemon over the striper and deglaze with 1/3 cup of sake. (Sorry, you just can't substitute for sake in this recipe.)

Add 8 Tbsp. of the teriyaki sauce that you prepared, and reduce this until it starts to caramelize.

Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.

One filet (half of a Striper) will serve 4 to 6 people. Serve with a good white wine. Your dinner guests will love this dish.

One caution, if you are not used to cooking with hot peppers, a little goes a long way.
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