Orange Sambal Beurre Blanc
4 pc. oranges, juice only
¼ cup white wine
1 tbsp. honey
¼ lb. raw butter, cubed, cold
1 tsp. sambal oelek
- Preheat the oven to 375F
- In a food processor, grind the macadamia nuts to a medium grind, adding the panko bread crumbs to prevent the nuts from clumping
- Prepare the breading station by placing the flour in one bowl, followed by the eggs in the next bowl, and the macadamia nut-bread crumb mixture in a third, ensuring that each step of your breading station has been seasoned with salt and pepper
- Bread the fish fillets one at a time, by gently placing the fish in the flour, then lightly patting the excess off, then placing it in the egg wash, and allowing to drip the excess off, then placing it in the macadamia nuts, and lightly pressing them onto the fish on all sides.
- Refrigerate until it’s time to cook
- For the salsa, combine the chopped pineapple, mango, peppers, and cilantro, toss with the rice vinegar and mirin, season accordingly, adjusting the sweetness or acidity to your liking, by increasing the rice vinegar or the mirin, you can also spice this up slightly by adding a dash of sambal oelek if you choose
- For the beurre blanc, place the orange juice and white wine in a small sauce pan, and gently reduce until it reaches a light syrup
- Using a whisk, and whisking vigorously, add the butter to the reduction, by stirring it in quickly over a medium-low heat. If you are making this well, it will form a rich velvety sauce that feels almost creamy, if you are not, you have greasy melted butter and have to start again. Watch the heat, because this sauce is very temperature sensitive and requires constant attention
- Finish the sauce by adding in the honey, and the sambal oelek to your liking, but be careful to not go too crazy, as too much sambal can split a weakly made beurre blanc
- Set aside in a warm area, and do not make this too early, this should be done right before you sear your fish, or if you are really comfortable at multitasking, while the fish is in the oven.
- Heat a sauté pan to medium high heat. Depending on your comfort with cooking fish, I might suggest a non-stick pan
- When the pan is nice and warm add your clarified butter, or cooking oil, and quickly add your fish, gently, sliding the pan back and forth to avoid sticking. Sear the fish on either side, flipping gently with a spatula
- Remove from the frying pan and place on a baking sheet and bake in the oven another 8-10 minutes, until the fish is firm, and slightly flaky. This will depend on how long you seared it, and how thick your fish is, so watch it carefully, you want this fish cooked all the way through, but not cooked to the point that it’s dry
- I served the fish on some tasty sticky rice, but feel free to choose the starch pairing of your liking, top with the beurre blanc, and the pineapple salsa. Enjoy the warm flavours of Hawaii without the large credit card bill!