Seared Kampachi Fillet with Lemon Sauce

The light lemon sauce perfectly complements the mild, nutty flavors of this Kampachi fillet. Meanwhile, the cooking sherry (or dry wine) adds a zesty depth to the savory tones of the soy sauce.

• Half a knob of ginger, peeled and cut into strips
• 1 shallot, thinly sliced
• 1 tbsp soy sauce
• A dash of sherry or white wine
• Salt and pepper to taste
• 1 medium-sized Kampachi fillet
• 1 tbsp cooking oil

1. Combine the ginger, shallot, soy sauce, and sherry in a small bowl. Mix and let it sit until ready to serve. 

2. Season the fillet with salt and pepper to taste. Using a medium or large pan, heat the cooking oil and sear one side of the fish for three or four minutes. Then, turn it carefully with a spatula. Sear the other side for another 3 minutes. Transfer to a plate and spoon soy-ginger sauce on top of the seared fillets. You can also apply the soy-ginger sauce to the fillet as it finishes cooking. 

3. Serve alongside rice, fresh greens, or any side dish you prefer.