Hawaiian · beginner
Hawaiian Seared Butterfish In Coconut Ginger Broth
Flaky sablefish fillets pan-seared until golden, presented in a soothing coconut milk broth infused with fresh ginger and green onions.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season both sides of the fish fillets lightly with sea salt.
- 02
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- 03
Place the fish fillets into the skillet and sear for 4 minutes until golden brown; carefully flip and sear for another 3 minutes, then transfer fish to a plate.
- 04
Reduce heat to medium, add the remaining tablespoon of oil to the skillet, and sauté the grated ginger and garlic for 1 minute until fragrant.
- 05
Pour in the coconut milk, chicken broth, and soy sauce, whisking gently to integrate the pan drippings.
- 06
Simmer the sauce for 4 minutes until reduced slightly, rest the fish back in the warm broth for 1 minute, and top with sliced green onions before serving.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing and Simmering
Crisping fish fillets in a hot pan to brown the surface, then briefly resting them in a delicate warm broth.
Notes from the kitchen
- Ensure the pan is fully hot before laying down the fish to prevent sticking and achieve a golden crust.
- Sablefish is naturally rich in healthy fats, keeping the fillet moist even during high-heat searing.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.