Sashimi of the dorado

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 TABLESPOONS Sake (rice wine)
  • 5 TABLESPOONS Soy sauce
  • 5 TABLESPOONS Lemon juice
  • 1 TABLESPOON Icing sugar
  • 2-3 (approx. 400 g) Fillets of gilthead without skin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 ml Olive oil
  • 1/2 Box of Shiso cress (alternatively garden cress)
  • 4 TABLESPOONS dark balsamic vinegar

Directions

  1. 1

    For the Ponzu sauce, bring the sake to a boil and mix with soy sauce and lemon juice. Stir in icing sugar, let it cool down

  2. 2

    Wash the fish fillet, dab dry, cut diagonally into slices as thin as possible. To do this, pull the knife with long slices through the fish, the fish slices should only be a few millimetres thick. Spread the slices on four plates and season with salt and pepper. Heat the oil in a pot

  3. 3

    Cut cress from the bed and sprinkle over the fish. Spread the hot oil with a spoon directly on the fish and the cress, drizzle Ponzu sauce and balsamic vinegar over it and serve

  4. 4

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
230 kcal
CARBS
2 g
FATS
15 g
PROTEINS
20 g

Categories & Tags

AppetizerFish