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4 150 g dhufish wings
10 g Crushed fresh ginger
5 g Lemongrass
100 ml Olive oil
1 tb Sesame oil
2 tb Thai style clear fish sauce
4 tb Riesling
1/2 Lemon; juice of
5 Sprigs coriander
130 g Snow peas
Trim sinew off dhufish wings, leave skin and bones intact.
In a stainless steel bowl, mix 50ml olive oil, ginger, garlic, lemongrass,
coriander, fish sauce and wine. Add wings and marinate for one hour.
Julienne snow peas and set aside.
Heat 50ml olive oil to medium to high heat in a large frying pan, quickly
sear wings fin side down for one minute, turn over, place in oven for 5
minutes at 180c until just cooked tender and moist.
Remove fish from pan and debone.
Deglaze pan with riesling and reduce pan juices until desired consistency,
strain and set aside.
Saute snow peas.
Place dhufish wing on med-hot plate.
Drizzle with pan juice sauce and garnish with snow peas.
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