- If skin is attached on fish, score skin. Brush both sides of fish wih 2 Tbsp. oil then sprinkle with salt.
- Heat large nonstick skillet over medium-high heat until hot. Add fish in single layer; cook 3 minutes. Turn fish over and cook 3 minutes longer, or until fish flakes easily with fork.
- Meanwhile, combine plum sauce and sherry.
- Remove fish and keep warm.
- Reduce heat to medium. Heat remaining 1 Tbsp. oil in same pan. Add bell pepper; sauté 1 minute. Pour in plum sauce mixture; cook, stirring, 1 minute.
- Spoon sauce over fish. Serve with rice.
Fish Fillets with Sherry-Plum Sauce
ingredients
1-1/2 pounds firm white fish fillets (such as halibut, sea bass, or mahi mahi), about 3/4 inch thick
3 tablespoons vegetable oil, divided
Salt
1/2 cup Kikkoman Plum Sauce
1/3 cup dry sherry
1/2 cup diced red bell pepper
Hot cooked rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
