Tai Recipe

Prepare fish

Pat the 2 red snapper (tai) fillets dry with paper towels. Trim any ragged edges and check for bones; remove with tweezers if present.

Season & marinate

Lightly season both sides of each fillet with 1 teaspoon sea salt and 1 teaspoon black pepper total (split between fillets). Place fillets skin-side down in a shallow dish. Scatter the thinly sliced ginger on top and drizzle 1 tablespoon soy sauce and 1 tablespoon sake (or dry white wine) over the fillets. Let sit at room temperature for 10 minutes to absorb flavors.

Heat pan

Place a nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear fillets

Shake off excess marinade from the fillets (leave ginger on top if you like). Add the fillets to the pan skin-side down (if skin is present). Press gently with a spatula for 10–15 seconds to ensure even contact. Sear until the skin is crisp and golden, 3–4 minutes depending on thickness. Do not move the fillets while searing.

Finish cooking

Flip the fillets carefully and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the fillets and cook on the second side for 1–2 minutes, until the fish reaches an internal temperature of 60°C (140°F) and flakes easily. Total cook time will depend on thickness (typically 4–6 minutes total).

Rest & plate

Transfer fillets to a warm plate and let rest for 2 minutes. Spoon any pan juices over the fish. Garnish with thinly sliced scallions (1 tablespoon), optional cilantro or mitsuba (1 tablespoon), and serve with lemon wedges (1 wedge per fillet) to squeeze over just before eating.