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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Seared Branzino with Spicy Thai Vegetables

Westerly Wines


Ingredients

1/3 cup carrot, Julienne
1/3 cup celery, Julienne
1/3 cup bamboo shoot, Julienne
1/3 cup scallions, just the white part, Julienne
1 Tbs. ginger, minced
1 large clove garlic, minced
2 green Thai chiles, sliced in half & deseeded
2 fillets of Branzino, skin left on
1/8 cup rice flour
3 Tbs. safflower cooking oil
3 Tbs. sesame oil
1 Tbs. Westerly Sauvignon Blanc
1 Tbs. soy sauce, in two parts
1 Tbs. Thai fish sauce
1Tbs. rice wine vinegar
1 Tbs. sugar
1 Tbs. Thai oyster sauce
Cooked white rice
1/3 cup cilantro leaves, for garnish


Instructions

Pat the fish dry with paper towels. Dust lightly with rice flour on both sides. With a sharp knife, cut three diagonal slits across the middle of the skin, leaving the edges intact. Coat the bottom of a cast iron or saute pan with a thin layer of cooking oil and heat until hot but not smoking. Place the fish, skin side down in the pan; it should sizzle.

Turn heat down to medium low and cook until the skin is browned. Flip the fish over and cook for a minute or just until it starts to firm up. It will continue cooking a bit after being removed from the heat, so do not overcook. Remove from pan and cover lightly with foil to keep warm. Skim the bottom of a sauté pan with sesame oil and sweat (cook without browning) the ginger, and garlic.

Add the wine, 1/2 Tbs. of soy sauce, fish sauce, vinegar, sugar, oyster sauce and Thai chile. Turn up the heat until the liquid is at a low boil with small bubbles and reduce by a third. Add the scallion, carrot, celery and bamboo shoot and cook briefly until slightly softened but still retaining good texture. Adjust seasoning, using the rest of the soy sauce if needed. Plate the rice, the vegetables, and the fish, pouring the sauce over the fish at the end and garnishing with fresh cilantro.



    Suggested Pairings

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