Pan Seared Teriyaki Wahoo
Wahoo is a fish found worldwide in tropical and subtropical seas. It is best known to sports fishermen, as its speed and high-quality flesh make it a prize game fish. Their sweet flesh really comes out with this dish. Prepare your fish early in the day and leave it in the refrigerator to “set”. The sauce can also be made ahead of time. Once the fish and sauce are prepared, this is a very quick dish to finish, making it perfect to plate up for that diner party with limited preparation time.
- 12 Portions Wahoo, skinned and boned
- 1 Cup flour
- Olive Oil
- 1 cup of good Teriyaki sauce (bought from your local asian grocery store)
- 1/2 oyster sauce
- Teaspoon of honey
- Teaspoon of sweet chili sauce
- Pinch sesame seeds to garnish
- Green chili or peppers to garnish
- few leaves of spring onion to garnish
To prepare the fish, place the pieces in a shallow dish and cover with flour. Pan sear the fish in a little olive oil & butter for about five minutes each side, until lightly browned. This can be made ahead of time and kept in a cool place.
To make the sauce, blend all the ingredients in a pan and only reheat prior to serving. To serve reheat your sauce (low heat) until bubbling or shinny and place fish (room temperature) in a 180c oven for 10-15 minutes.
Serve with a side of coconut steamed rice & bok choy.