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Written by Sam Choy
Posted in Sam Choy - Featured Recipes For 2001 - November 3, 2001

4 Each 46 oz boneless Onaga filets
1 Cup Flour seasoned with salt, pepper, garlic powder
2 Oz Peanut oil
Peanut and sesame oils for sauté

Directions:
Pre-heat wok on medium-high. Add 1 oz Peanut oil, followed by the julienne vegetables. Sauté very quickly. Add chives (green onions), ginger, and garlic. Add chow mien noodles.

Deglaze with shoyu and oyster sauce.
Pre-heat sauté pan on medium-high. Lightly dust Onga fillets with seasoned flour.
Add Peanut oil to sauté pan. Sear Onaga to golden brown on both sides.
Place Onaga on top of stir-fry mixture. Drizzle with Lemon Cilantro Butter (recipe follows)
Lemon Cilantro Butter
Reduction
1 Cup Sherry
1 Bunch Cilantro, separated into stems and leaves
1 Oz Lemon juice
1 Oz Shallots
To taste Salt and Pepper
Reduce to ¼ cup. Whisk in 4 oz butter and 1 oz lemon juice. Season with salt and pepper to taste. Add chopped cilantro leaves.

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