CHINESE SEAR FISH RECIPES

Steps:

• Cut the fish into large chunks around 3-4 cm thick. And then add all the marinating sauce. Mix well and then transfer to an airtight bag, refrigerate for around 2 days.
• Transfer the fish out. Remove the ginger and scallion attached; drain the fish chunks with kitchen paper.
• Heat up cooking oil in a pan, place the fish chunks in. Do not turn them over at the beginning, turn over to fry the next side one side becomes slightly golden brown.
• Add garlic, dried pepper, scallion and garlic. Fry for another half minute until fragrance. Add soy sauce, sesame oil, sugar and white sesame seeds. Mix well and enjoy, possibly with a cup of beer.

Steps:

• 1. Place softened butter and miso paste in a small bowl. Mix until combined and set aside. 2. Heat 1 tbsp of miso butter and 1 tbsp of olive oil in skillet over medium high heat. Be careful not to burn the miso butter. Once the skillet has heated up for about 1 minute, cook the scallops, working in 2 batches. Place the scallops in the pan and sear for 1-2 minutes, until browned. Flip and sear for 1-2 more minutes. Remove scallops from the skillet. Add another 1 tbsp of miso butter and 1 tbsp of olive oil in the pan and repeat with remaining scallops. 3. Reduce the heat to medium low, add 2 tbsp of miso butter and water to the pan. Scrape the bottom of the skillet with a wooden spoon or spatula. Simmer the sauce for 2-3 minutes until thickened. Pour the pan into a small side dish. 4. Increase the heat back up to medium high heat. Add 1 tbsp of olive oil and minced garlic to the pan. Cook for 1 minute. Add the bok choy to the pan. Cook and toss the bok choy for 4-5 minutes, until tender. Add soy sauce and cook for 1 more minute. 5. Place the bok choy in a serving dish. Top with scallops and pour pan sauce over the scallops and bok choy.