3 tbsps |
SCS Salted Butter
(Divided into 1 tbsp portion) |
1 |
Snapper Fillet (about 160 gm) |
1 tbsp |
GOURMET Extra Virgin Olive Oil |
1 tbsp |
Lee Kum Kee XO Sauce |
1 dash |
Lee Kum Kee Premium Soy Sauce |
100ml |
Water |
1 tbsp |
Tomato (Diced) |
1/2 tsp |
Chives (Chopped) |
Salt and Pepper (To taste) |
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1. |
Prepare the nage: Add the XO sauce, soy sauce and water in a small pot and bring to boil, simmer and reduce by 1/3. |
2. |
Slowly whisk in about 1 tbsp of the butter. |
3. |
In a non-stick pan, add in 1 tbsp of the butter and the olive oil, heating it until smoking. |
4. |
Season the fish fillet and gently put it in the pan, skin side down. Using a metal spatula, gently press down on the fish to ensure even cooking. |
5. |
Lower the fire and cook for about 5 minutes. |
6. |
Turn the fish over to cook the other side and add the remaining butter. Cook for a further 2 to 3 minutes. |
7. |
Warm up the nage and add in the diced tomato and chopped chives. |
8. |
In a deep plate, spoon the nage into it and place the fish in the middle. |
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