Thread: Ponzu Crappie

Quick post. These are some fillets from The Rez, Ross Barnett. Starting out with salted butter, toasted sesame oil, and Mongolian Fire oil. Tossed some salt, black pepper, and paprika for crust in just the oil to cook. After browning just the seasonings, tossed in the large fillets first to give them time to cook. Added the sliced celery next to give time to soften. Afterwards adding the home grown red bell pepper and minced garlic cooking till soft. The smaller fillets were then added and swirled around the sides of the pan to collect their own crust making browned paprika. After crusting, the fillets were flipped and diced home grown tomatoes were added to cook just a little. Then the Ponzu Sauce was washed over while turning up the heat. I allow the Ponzu to reduce till it just starts to thicken. you can see it starting to "coat" the rest of the contents. At that time I spread a layer of steamed Jasmine Rice down first then top with our fish, and finally sprinkle Sesame seeds on top to finish.