Creamy Pan-Fried Fish Recipe
Ingredients:
4 fish fillet (e.g. tilapia, cod or sole)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup heavy cream
1/4 cup chicken stock (or white wine for flavour)
2 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (for garnish)
1/2 teaspoon lemon zest (optional, to add citrus flavour)
1 tablespoon wholemeal flour (optional, for a light dusting)
Preparation steps:
1. Prepare the fish: In order for the fillets to better absorb the unique flavour of the green tea seasoning, we first gently pat the fillets dry with a paper towel to remove any excess moisture, which ensures a beautiful golden brown colour and crispy effect during frying. Next, 6g of Green Tea BBQ Seasoning was evenly sprinkled on both sides of the fillets and gently massaged to allow the seasoning to penetrate the fish. Green tea seasoning not only adds a rich flavour to the fish fillets, it also has health benefits. Green tea is rich in antioxidants and tea polyphenols, which can help digestion and promote fat metabolism, and the fragrance of green tea can neutralise the fishy taste, making the whole dish more refreshing and delicious. If desired, sprinkle a light layer of wholemeal flour on both sides of the fish fillets to help create a golden, crispy crust when pan-fried, and to thicken the sauce.
2. sear the fish:
In a large skillet, add 2 tablespoons of vegetable oil and heat over medium-high heat until the oil is moderately hot. When the oil is hot, add the fish fillets to the pan, skin-side down if the fillets are skinned, as this will help the skin to hold better. Fry the fillets for about 3 to 4 minutes on each side until golden brown and crispy on the outside and cooked through on the inside (it is recommended to use a food thermometer; the internal temperature of the fish should reach 145 degrees F or 63 degrees C). When the fillets have reached the desired golden crispness, remove them from the pan and set them aside on a plate.
3. Make the cream sauce:
Using the same pan, add 2 tablespoons of unsalted butter and melt over medium heat. When butter is completely melted, add chopped garlic and cook for 1 minute, stirring quickly, until fragrant and garlic is golden brown. Be careful not to burn the garlic as it will affect the texture of the sauce.
Next, add 1/4 cup of chicken stock (or white wine if you want to add more flavour) and use a spatula to scrape up any caramelised bits from the bottom of the pan, all of which will add rich depth and flavour to the sauce. Let the liquid simmer for about 2 minutes, until the sauce is slightly thickened and aromatic.
4. Add the cream and season to taste:
When the soup has thickened, add 1/2 cup heavy cream, 1 tablespoon fresh lemon juice and 1 teaspoon fresh thyme. Whisk all ingredients together and simmer over low heat for 2 to 3 minutes, until the sauce is smooth and creamy. Adjust the salt and freshly ground black pepper to taste and adjust the saltiness and aroma of the sauce. This creamy sauce will have a refreshing hint of lemon and thyme, perfectly complementing the freshness of the fillets.
5. Assemble the dish:
Return the fillets, which have been pan-fried, to the pan and gently soak them in the rich creamy sauce. Using a spoon, drizzle some of the sauce over the fillets, making sure that each fillet is evenly coated with a thick layer of sauce. Allow the fillets to heat up in the pan for a further 2 minutes, this not only ensures that the fillets are heated evenly but also allows them to soak up the aroma of the sauce, making them even more flavourful.
6. Serve and garnish:
Serve the pan-fried, golden and crispy fillets on a plate and use a spoon to pour over the remaining creamy sauce. To enhance the colour and aroma, sprinkle with freshly chopped parsley and a few shavings of lemon zest. The zest's freshness adds a refreshing citrus flavour to the dish and whets the appetite. Garnish with fresher thyme if you like the aroma of thyme.
7. Serve and enjoy:
This Creamy Pan-Fried Fish is perfect for serving with steamed vegetables, mashed potatoes or soft rice for a hearty meal. The delicate flavour of the creamy sauce is complemented by the aromas of lemon and thyme, which emphasise the freshness and tenderness of the fish. Every bite is full of rich flavours, luxurious and warming, perfect for any occasion, whether it's a family gathering or a formal party.
Summary:
The Creamy Pan-Fried Fish dish is not only a feast for the eyes, but also the ultimate treat for the tastebuds. Crispy fish fillets are served in a rich creamy sauce that is full of aroma and layers of flavour. With the addition of lemon and thyme, the sauce takes on a balanced tart and herbaceous aroma, which greatly enhances the taste of the whole dish, making it even more refreshing and crisp. With this dish, you will not only taste the delicious flavours from simple ingredients but also appreciate the thought and care that goes into the cooking. The preparation of this creamy pan-fried fish may seem simple, but it is through every detail that you end up with a perfect plate of food. Whether served with rice, mashed potatoes, or on its own, it's the highlight of a meal that will keep you coming back for more.