Pan Seared Bluefish with Ginger Kecap Manis

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 4  6-8 oz. bluefish fillets
  • Drake’s batter mix or seasoned flour
  • 3 T olive oil

For Sauce:

  • 3 T olive oil
  • 1 stalk lemon grass, white section, crushed and finely chopped
  • 1 kaffir lime leaf, thick center section cut out then sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 Thai (bird’s eye) chili, seeded and sliced thinly
  • 3/4 cup kecap manis
  • Juice of 2 limes
  • Lime wedges for garnish
  • 1/2 t sambal oelek (add more to taste at the end, if you prefer it spicier)
  • 1-2 T finely chopped fresh ginger
  • 3 scallions, white section and part of green, sliced thinly
  • 1 scallion, for garnish, white and part of green part, sliced thinly lengthwise and placed in ice water to curl and firm them up
  • 1/4 cup combination of fresh Thai (or regular) basil, mint, and cilantro, chopped
  • Pinch of the mixed herbs for garnish
  • 1 sprig of basil for garnish (optional)

To make the sauce: heat olive oil over med-high heat, add scallions, garlic, chili, ginger, lemongrass and kaffir lime leaf and sauté until garlic and scallions soften. Add herbs, toss for a few seconds then add kecap manis, sambal oelek and lime juice. Stir and let flavors blend until sauce just begins to boil. Take off heat and reheat when blue fish comes out of the oven.

To pan sear bluefish, pre heat oven to 375º. Dust both sides of fillets in Drake’s batter mix or seasoned flour. In an oven proof pan or skillet heat olive oil over medium-high. When oil is hot add fillets skin side up to pan and sear for 3-4 minutes or until nicely browned. Flip fillets and pop in the oven for another 4-8 minutes until fish is opaque in the center of thickest part. (Use the 10 minutes per inch of thickness rule for overall cooking time). Bluefish vary greatly in size so keep a close watch.

Heat sauce, plate fish and glaze over fillets with sauce. Sprinkle pinch of chopped herbs over the fish and the plate. Garnish tops of fillets with the strips of scallions. Serve with lime wedges.

Monahan's Seafood

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