• Cut the wild Alaskan gindara into even portions and thoroughly pat the surface dry before cooking.
• Roast the cherry tomatoes with a little oil and salt until lightly confit and slightly blistered.
• Stir-fry the vegetables over high heat with sunflower oil until golden while remaining crisp. Season with salt and white pepper.
• Sear the wild Alaskan gindara on a griddle, grill, or Josper oven over high heat, leaving the exterior golden and the interior moist and succulent.
• Heat the lomo saltado sauce and add it at the end, avoiding excessive boiling of the fish so as not to alter its texture.

Lomo saltado sauce

• Sauté the garlic, ginger, and onion in sunflower oil until lightly browned.
• Add the chopped ripe tomato and cook until it releases its moisture and becomes slightly concentrated.
• Stir in the soy sauce, oyster sauce, and white wine vinegar.
• Reduce over medium heat until the sauce is flavorful, glossy, and full-bodied.
• Blend or strain, depending on the desired finish.
• Adjust with salt and white pepper and, if desired, add freshly chopped cilantro at the end.

Finishing

• Serve the wild Alaskan gindara with the stir-fried vegetables, roasted cherry tomatoes, and lomo saltado sauce. Serve hot, with the sauce glossy and not completely covering the fish.
Wild Alaskan gindara is delicate and rich in fat; it should be cooked over high heat and handled as little as possible to prevent it from breaking apart.The sauce should be bold yet balanced; adjust the salt level while considering the saltiness of the soy sauce and oyster sauce.