Tried the pan-seared version with fresh springer tonight.

The only thing I did different was to cook the fish and the sauce separately.

Seared a lightly salted springer belly fillet on both sides with a touch of olive oil on high heat to get a brown crust. Removed the fish from the pan to let rest and finish cooking. Sauteed the garlic and ginger in the pan leavings til golden. Added the rest of the ingredients except the fresh basil. Cooked and reduced the glaze as described.... added basil as I turned off the heat.... stirred... spooned it over fresh-seared springer belly.

Golden crust on the outside, custard smooth on the inside.... sweet, spicy, fragrant sauce.... HEAVEN!

Gonna make that for my girls this weekend!
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"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!