Pan Roasted Fish

Ingredients

4 x 140g fish fillets

Sea salt and pepper

Blackened eggplant salad

2 large eggplants – cooked over chargrill until soft – allow to cool slightly

2 limes – juice

20g fresh coriander – roughly chopped

1 red chilli – finely chopped

1 tbsp olive oil

Sea salt

Soy butter sauce

2 garlic cloves – finely sliced

Small piece fresh ginger – peeled and finely sliced

Red chilli – sliced on the angle

15g fresh coriander – roughly chopped

1 tbsp soy sauce

Splash white wine

150g Westgold Unsalted Butter – cubed

Method

Blackened eggplant salad

Scoop out flesh from eggplant and place into a sieve to drain excess liquid.

Transfer drained flesh to a bowl, mix remaining ingredients to form salad.

Soy butter sauce

Add ingredients together in the pan and simmer gently till fragrant.

Assembly

Pan fry the seasoned fish and finish in a 200°C oven depending on the thickness – remove from pan to rest.

To the pan add garlic, chilli, ginger and sweat for a minute over low heat.

Add wine and reduce.

Add soy, then add butter little at a time to emulsify and form a sauce – finish with coriander.

Place a spoonful of eggplant salad in bowl plate, place fish on top, and mask with the sauce.