Speedy likes his fish fried. Fried and crisp. I’m not a fan of frying (I hate the oil splatter) but I discovered than by shallow-frying instead of deep frying, the fish forms a crisp crust and it is quite okay to cover the pan without fear of steam build-up that can make the fish soggy. Why that is so, I have no idea. Too much science for my not-too-scientific brain. Maybe it’s the extremely high heat. Maybe it was because I cooked only one fish steak at a time. I just know that it worked and this fish with soy-honey sauce dish is my proof.
Fish with soy-honey sauce
- Lightly rub the fish steaks with salt.
- Heat the cooking oil in the frying pan.
- Shallow fry the fish steaks over very high heat making sure that they don’t crowd the pan. When the underside is nicely browned and crisp, flip to brown the other side. Depending on the pan that you use (metals as heat conductors have different qualities) and the size of the fish steaks, frying each side can take anywhere from two to three minutes.
- While the fish fries, make the sauce by mixing together the soy sauce, honey and sesame seed oil.
- When the fish steaks are done, arrange on plates, drizzle the sauce over and around the fish steaks, garnish with toasted sesame seeds and scallions, and serve at once.