Don’t let their elegant fancy-restaurant flavors fool you. Pan sauces can spell survival for time-challenged cooks. They take about 17 minutes, start to finish, and that includes the time it takes to quickly sauté boneless beef, fish, pork or poultry. Made in the same pan, the sauce is dependent on the brown bits left behind, those caramelized drippings that the French dub the “fond.”
Liquid is added to lift the fond and it’s cooked down to concentrate the flavor. Often, but not always, a second liquid is added, and the volume is again reduced. Sometimes the sauce is finished with butter to thicken and enrich the mix. The process is speeded up by using medium-high to high heat throughout.
This Asian-themed pan sauce pairs beautifully spooned over sauteed fish fillets.
Asian-Themed Pan Sauce for Sauteed Fish Fillets
Yield: 4 servings
INGREDIENTS
2 tablespoons vegetable oil, plus 2 teaspoons, divided use
4 small fish fillets, about 1 1/2 pounds (catfish or tilapia or red snapper)
Pepper to taste
1/4 cup all-purpose flour in pie plate or shallow pan
1 tablespoon minced green onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup dry white wine
1 tablespoon soy sauce or fish sauce
Few drops of freshly squeezed lemon juice
Garnish: Minced cilantro
DIRECTIONS
1. Heat 2 tablespoons oil in an 11- or 12-inch skillet over low heat. While pan is heating, sprinkle fillets with pepper and dust lightly with flour.
2. A couple of minutes before sauteing, increase heat to medium-high. When oil is hot, arrange 2 fillets in skillet. Cook until light golden brown and crust forms, 2-3 minutes. Turn with thin metal spatula and continue to cook until light golden brown on other side, about 1-3 minutes, depending on thickness of fish. Transfer to warm plate; keep warm on the warm stovetop or set plate in warm oven while remaining fish cooks. Repeat with remaining fillets.
3. Wipe pan with paper towel to remove any blackened bits, leaving brown bits in pan. Add remaining oil, green onion, garlic and ginger; cook on medium-high until softened, about 1 minute. Add wine and increase heat to medium-high; boil until reduced by half, about 1/4 cup, scraping any browned bits from bottom of pan. Add soy or fish sauce and lemon juice. Spoon sauce over fish; garnish with cilantro.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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