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Nitsuke-style poached red perch

By gently poaching the red perch in an incredibly tasty dashi, you can easily control the cooking result and always ensure a consistent flavour on the plate.

Makes 10 portions of 100g each.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Gluten
  • Pescetarian

Ingredients

1
l
water
30
g
kombu
20
g
katsuobushi
70
g
mirin
50
g
soy sauce
1200
g
red perch fillet
20
g
ginger, cut in pieces
40
g
spring onion, roughly cut

Scale recipe

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