Ingredients:
Yellowtail Fillet
flour for dredging
egg wash - 2 eggs, 1 cup whole milk, 1/4 cup water - beat well with whisk
Sesame seed flour - 1/2 cup flour, 2 Tbsp black sesame Seeds, 2 Tbsp white sesame seeds - mix well
1 Tbsp toasted sesame oil
1 Tbsp canola oil
2 cloves garlic, chopped
2 tsp fresh ginger, chopped
3-4 large shiitake mushroom caps slices, more if small
2 Tbsp white wine
1/4 cup chicken stock (low sodium)
1 Tbsp soy sauce
1 tsp honey
1 scallion, sliced
2 tsp butter (unsalted)
Directions:
- Dredge fish in flour and shake excess off.
- Dip in egg wash
- Dredge in sesame flour.
- Add oils to medium hot skillet. Add fillet and lightly brown both sides.
- Place in 400°F oven for 10-15 minutes to finish cooking.
- While fish is cooking in the oven, prepare sauce in the same skillet, adding more oil if needed.
- Sauté the garlic, ginger and shiitake mushrooms.
- Add the wine, stock, soy sauce and honey. Reduce by about 1/2, until it starts to thicken.
- Add scallions and finish by swirling in butter off the heat.
- Serve sauce over fillet.