Redfish fillet in sesame crust with savoy cabbage

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 chili pepper
  • 1 Garlic clove
  • 1 walnut-sized piece of ginger
  • 1/2 bunch Carrots
  • 600 g Savoy cabbage
  • 4 Redfish fillets (approx. 200 g each)
  • 2 TABLESPOONS Lemon juice
  • 1 egg (size M)
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Flour
  • 2 TABLESPOONS beige and black sesame seeds
  • 3 TABLESPOONS clarified butter
  • 3 TABLESPOONS Soy sauce
  • 200 ml Vegetable broth (instant)
  • 7-10 Tbsp possibly garlic and coriander

Directions

  1. 1

    Cut the chilli lengthwise and scrape out the seeds. Finely chop the pod. Peel garlic and ginger. Press garlic through a garlic press. Grate ginger finely. Clean, peel, wash and cut carrots into sticks.

  2. 2

    Clean, wash and cut the savoy cabbage into strips. Wash the redfish fillets, dab dry and sprinkle with lemon juice. Whisk the egg in a deep plate and season well with salt. Put flour and sesame in 1 plate each.

  3. 3

    First roll the fillets in flour, then in egg and finally in sesame. Heat 1 tablespoon of clarified butter in a large pan. Fry chilli, garlic and ginger until translucent. Add carrots and savoy cabbage and fry briefly.

  4. 4

    Deglaze with soy sauce and vegetable stock. Simmer for 5 minutes. In the meantime heat 2 tablespoons of clarified butter. Fry the fillets for 2 minutes on each side. Arrange savoy cabbage and redfish together.

  5. 5

    Possibly garnish with fried garlic and coriander. Basmati rice tastes good with it.

Nutrition Facts

KCAL
450 kcal
CARBS
14 g
FATS
23 g
PROTEINS
47 g

Categories & Tags

Main DishesheartyFish