Seared Zander with Thai Basil, Ginger, and Buttermilk Foam

For the buttermilk foam: Peel and finely chop the shallot and garlic. Heat 1 tablespoon of the butter in a small saucepan. Add the shallot and garlic, and cook until translucent. Stir in the white wine, vermouth and fish stock, and reduce to half. Stain through a fine sieve into another saucepan. Stir in the buttermilk.

For the zander: Cut the zander into 8 equal-sized pieces. Rinse and pat dry. Heat the chili oil in a non-stick skillet. Add the vanilla bean and vanilla seeds along with the chile pepper, Thai basil, garlic and ginger, and cook until fragrant. Season the zander with salt and pepper to taste. Add to the skillet and cook for 3 minutes on 1 side. Turn the fish over and remove the skillet from the heat. The redisual heat should finish cooking the fish.

For the tomatoes: Meanwhile rinse the tomatoes, core and slice. Heat chili oil in a skillet. Add the tomatoes and cook until slightly wilted. Season with salt and pepper.  

For serving: Arrange 2 pieces of the zander on each plate and season wtih pepper to taste. Divide the aromatics and tomatoes between the plates.