Pan Seared Sakana
Tsukeyaki
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.

Pan Seared Ponzu Glazed Salmon Filet

Note: The technique of pan searing depends on high heat which seals in natural juices while creating contrasting textures and flavors.

Sprinkle or brush a fresh salmon filet (either skin on or skinned is up to you) with a few Tbsp. of CHEF MYRON'S PONZU. Allow to sit for a few minutes.

Dredge filet with cornstarch or flour.

Heat skillet, add oil, heat until smoking hot.

Slide filet in carefully, skin side up (if skin on). Shake pan gently to keep fish from sticking. Sear for 2 - 3 minutes. Use spatula to peek under the fish to see if it is a nice golden brown.

When browned, turn to skin side down and sear for another 3 - 4 minutes. When skin side is browned and crisp, add 3 Tbsp. CHEF MYRON'S PONZU, moving the fish around the pan rapidly to coat the skin.

Gently turn the fish over onto flesh side and slide around in the thicking sauce to glaze well.

Remove immediately onto a serving platter and garnish.

Seafood | Meats | Chicken | Vegetables