Sandre aux légumes en lanières et sauce asiatique
Start with the sauce: slice thinly red pepper, mushrooms and onion. Preheat oil in a pan and fry onion, pepper and mushrooms for a moment.
Add fish stock or dashi, sake, Kikkoman Naturally Brewed Soy Sauce, wine and sugar and bring to the boil. Thicken with the potato starch mixture and add chives at the end.
Chop the fish into bite-sized pieces. Sprinkle with flour and deep fry at 180°C. Put fish pieces on small plates and pour sauce with vegetables on the top.
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Recipe as PDF
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