Asian-style fillet
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.
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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.