The “this looks fancy but is actually pretty easy” kind of dish
Okay hear us out — we know it looks like a fancy dish that looks like you went all out, but in reality, it actually comes together in about 20-30 minutes.
Crispy-skin fish, buttery sauce, cozy home-cooked vibes… without turning your kitchen upside down.
This is exactly why Zairyo The Better Series Salmon or Barramundi works so well here. It's really just about using good quality fish, fresh ingredients and of course... lots of butter! The fish is clean, fresh, and cooks beautifully — no weird smells, no breaking apart in the pan, simply no stress!
Serves 2
Ingredients:
2 x the better Salmon Portion / the better Barramundi Portion
2 Tbsp neutral Oil
Salt & black pepper (for seasoning)
Ingredients for Beurre blanc:
2 Tbsp shallots, finely chopped
60 ml dry white wine
1 Tbsp lemon juice or white wine vinegar
120 g cold unsalted butter, cut into cubes
Salt, to taste
Lemon zest
Steps:
- Pat the fish dry (very important - this is how you get crispy skin) and season both sides with salt and pepper.
- Heat a pan over medium-high heat. Add oil.
- Place the fish skin-side down and gently press it for the first 10–15 seconds so it stays flat and leave it alone (do not try to touch it while it cooks)
- Let it cook for 4–5 minutes undisturbed before attempting to flip and cook for another 1-2 minutes.
- Remove from pan and let it rest (skin-side up).
Make the beurre blanc:
- In a small saucepan, add shallots, white wine, and lemon juice/vinegar.
Let it simmer until almost dry and lower the heat. - Add butter one cube at a time, whisking gently. (MUST BE COLD BUTTER). Keep the heat low — do not let it boil.
- Once all the butter is in, season lightly with salt. Taste and adjust.
Assemble:
- Spoon the beurre blanc onto the plate
- Place the fish on top and finish with herbs or a little lemon zest
- Serve immediately!