Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce

Name: Sea Bream Pan Fried in Butter with Balsamic Vinegar and Yuzu Pepper Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 3 filets Sliced sea bream; 1 tbsp Olive oil; 1 tbsp and 2 teaspoons Butter; 3 tbsp Balsamic vinegar; 1 tbsp White wine; 1 tbsp Soy sauce; 1 tsp Yuzu pepper paste; 1 Salt; 1 Black pepper

cookpad.japan @cookpad_jp

I also like salt-fried fish, but sometimes I also like to eat it Italian-style. You could also use striped pigfish or sea bass in place of sea bream.

When you boil down the balsamic vinegar, it thickens and becomes sweet. In order to thicken it even further, I added browned butter. I recommend using fresh sea bream if possible! Since you are frying the skin-side twice, it becomes crispy and fragrant. I think it depends on the type of fish used, but the skin of sea bass will not shrivel up if you cook it in slices. For 3 servings. Recipe by Yuzuyuzu

I also like salt-fried fish, but sometimes I also like to eat it Italian-style. You could also use striped pigfish or sea bass in place of sea bream.

cookpad.japan @cookpad_jp

I also like salt-fried fish, but sometimes I also like to eat it Italian-style. You could also use striped pigfish or sea bass in place of sea bream.

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Ingredients

3 servings

3filets Sliced sea bream
1 tbspOlive oil
1 tbspand 2 teaspoons Butter
3 tbspBalsamic vinegar
1 tbspWhite wine
1 tbspSoy sauce
1 tspYuzu pepper paste
1Salt
1Black pepper

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Steps

1

Put one tablespoon of butter into a pan and fry until it browns.
2

Put 3 tablespoons of balsamic vinegar into a small saucepan and turn on the heat, and boil until about half of it has evaporated.
3

Mix 1 tablespoon of soy sauce and 1 teaspoon of yuzu pepper paste together.
4

Add butter from Step 1 to the sauce pan from Step 2, add 1 tablespoon of white wine, boil down to blast the alcohol, and add mixed soy sauce and yuzu pepper paste mixture from Step 3. (This is it for the balsamic vinegar and yuzu pepper sauce).
5

Heat one tablespoon of olive oil in a pan, and fry the sea bream with the skin side down but don't flip it over. Fry it while pressing down on it with a spatula. After the meat turns white, add 2 tablespoons of butter.
6

Flip the sea bream over and fry the other side, season with salt and pepper, and then flip it back over to fry it again.
7

Once the skin side becomes crispy as shown in the picture, it is finished. Serve on plates.
8

Arrange it with your favorite vegetables. I used blanched peeled snap peas, carrot thinly sliced with a peeler and soaked in salt water, mini tomatoes, and red cabbage sprouts. I used the balsamic vinegar and yuzu pepper sauce from step 4 as well.