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1
In a skillet, combine the white wine and the fresh slivers of ginger.
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2
Simmer on medium heat to reduce by half.
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3
Add the heavy cream and reduce again by half.
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4
Cut the butter into small cubes; then add them one at a time until each is incorporated into the reduction.
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5
Make sure to keep the sauce right under boiling temperature while you incorporate the butter. The sauce will separate if it boils too rapidly or becomes too cold.
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6
Next, pass the reduction through cheesecloth or a chinois. (A chinois is a metal sieve with a very fine mesh used to strain soups and sauces.)
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7
Put the sauce in a blender and add the minced garlic and the lime juice. Process at medium speed until the ginger and the lime juice are incorporated into the sauce. Add salt and pepper to taste. Reserve to the side until fish is ready for serving.
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8
Season the fish with salt and pepper on both sides.
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9
Mix together the cornstarch and white sesame seeds.
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10
Next, press one side of the fish into the seed mixture.
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11
Place a heavy-bottomed skillet or a wok on high heat.
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12
After the skillet is really hot, place the fish in the pan with the sesame seed side down.
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13
Cook until crispy brown. Turn the fish over and cook an additional 4 to 6 minutes.
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14
Serve on a small bed of stir-fried vegetables. Drizzle the lime ginger butter sauce around the fish and garnish the dish with black sesame seeds.
