Gastronomixs

Asian-style fillet

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Asian-style fillet

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Ingredients

150

g

cubed tail fillet

5

 

mangetout, blanched

10

g

bean sprouts

10

g

shiitake, sliced

10

g

oyster mushroom, sliced

10

g

spring onion, sliced in rings

10

g

carrots, cut into rounds

10

g

mushrooms, quartered

10

g

onion, diced

10

ml

teriyaki sauce

Preparation method

  • Fry the meat in small batches and remove from the pan.
  • Add the carrot, onion, and mushrooms and fry briefly.
  • Add the fried meat, bean sprouts, mangetout, spring onion, and teriyaki sauce.
  • Quickly heat up and serve immediately. 

Serving suggestions

  • Serve with basmati rice and a tangy salad with pickled cucumber.

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