Pan Roasted Snapper W/ XO Butter Nage

Delicate yet bold, this Pan-Roasted Snapper is a healthy, flavourful choice elevated with an XO Butter Nage, a rich broth that enhances the fish’s natural sweetness. Inspired by French technique and Asian flavours, it is a wholesome dish that feels both comforting and refined.

Jump to Recipe

Ingredients

3 tbsps

SCS Salted Butter (Divided into 1 tbsp portion)
1

Snapper Fillet (about 160 gm)
1 tbsp

Extra Virgin Olive Oil
1 tbsp

XO Sauce
1 dash

Soy Sauce
100ml

Water
1 tbsp

Tomato (Diced)
1/2 tsp

Chives (Chopped)
Salt and Pepper (To taste)

Directions

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.
Slowly whisk in about 1 tbsp of the SCS Salted Butter.
In a non-stick pan, add in 1 tbsp of the butter and the olive oil, heating it until smoking.
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.
Lower the fire and cook for about 5 minutes.
Turn the fish over to cook the other side and add the remaining butter. Cook for a further 2 to 3 minutes.
Warm up the nage and add in the diced tomato and chopped chives.
In a deep plate, spoon the nage into it and place the fish in the middle.

Featured Product Block Butter – Salted 125G

Made from 100% grass-fed milk, this butter carries over a century of tradition. Double-churned for a smooth, creamy texture and rich, buttery flavour, it’s perfect for spreading on fresh bread or adding an indulgent touch to your baking. With balanced saltiness, it lifts savoury dishes to the next level of deliciousness.