This honey-soy glazed gindara is so easy and delicious. Pan-seared gindara fish fillets are crispy on the outside, while soft, tender, and flakey on the inside. These fish fillets then finished with flavorful honey-soy glaze and served with buttered pasta.
Searing fish can be intimidating, but it’s not that hard if you follow the simple rules. It’s important to make sure the pan is hot and the bottom of the pan is coated thoroughly with oil.
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Honey-Soy Glazed Gindara
- 2 gindara fish fillets
- 200g dried pasta
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 clove garlic, chopped
- toasted sesame seeds
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 1/4 cup honey
- 1 tbsp lemon juice
- In a medium bowl, whisk together soy sauce, garlic, ginger, honey, and lemon juice.
- Put the soy sauce mixture in a saucepan, cook over low heat for 3 to 5 minutes or until reduced in half.
- Marinate the fish fillets with half of the sauce for 10-15 minutes. Set aside.
- Meanwhile, cook the pasta in boiling salted water until al-dente. Drain the pasta and reserved 1/2 cup of pasta water.
- In a large pan or skillet over medium-high heat, heat one tablespoon of oil. When oil is hot add fish fillets. Reduce the heat to medium and cook fish until deeply golden, about 3 minutes, then flip over and cook for another 3 minutes until the other side is golden. Remove fish from the pan.
- Heat another tablespoon of oil and butter in the same pan. Add garlic and cook for 1 minute until garlic is fragrant, add pasta, pasta water, and the remaining sauce, toss until everything is well combined.
- Serve fish with pasta and sprinkled with toasted sesame seeds.