I filleted one talapia fish and did a pan-fry'n'seer in peanut oil; plated along side white jasmine rice with a garnish of a pickle and sesame brittle for contrast and finally drizzled the made-from-scratch sauce over the fish and rice.

The sauce i made was made with garlic, vegetable oil, bourbon, mayo, fish sauce, hoisin sauce, pepper, cayenne pepper and salt; it was reduced almost completely and de-glazed with a 2005 jumilla red wine.

scrumptious much?