• Preheat a large skillet over medium-high heat and add oil. While the pan is heating, place fish fillets in a shallow dish and season with salt, pepper, fresh ginger, five spice, rice wine vinegar, and 1 ½ tablespoons of soy sauce.
  • Sear fish for 2-3 minutes per side. Remove from the pan and set aside.
  • Finely chop the callaloo and sautee in the same pan the fish was cooked in. Add 1 tablespoon of soy sauce, water, sweet chili sauce, and leftover marinade and allow the callaloo to cook down for about 5-6 minutes.
  • Add the fish to the pan and finish cooking for about 6-8 minutes. Finish with scallions and sesame seeds and serve hot.

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