Sesame-Crusted Redfish

Total time75 mins

Ingredients

4 portion(s)

100 g

dried shiitake mushrooms

600 g

redfish fillet

Salt

Pepper

4 tbsp

cornflour

100 g

Kikkoman Panko - Japanese style crispy bread crumbs

2 tbsp

sesame seeds

eggs

3 tbsp

oil

 ½ tsp

ground cumin

1 tsp

turmeric

250 g

basmati rice

onions

red pepper

200 g

bamboo shoots

Rind and juice of 1/2 lemon

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

cornflour to bind, if needed

4 tbsp

ghee or butter for frying

Nutritional facts (per portion):3472 kJ / 829 kcal

40 gFat

50.8 gProtein

81 gCarbohydrates

Preparation

Step 1

Cover the shiitake mushrooms in hot water and soak for at least half an hour. Season the fish with salt and pepper and coat it in cornflour. Mix together the breadcrumbs and sesame seeds. Beat the eggs, then dip the fish first into the egg and then the breadcrumbs. Press down on the fish to make the breadcrumb coating stick.

Step 2

Remove the mushrooms from the water and keep the water for later. Heat up 1 tablespoon of oil in a pan and sprinkle turmeric and cumin into it, followed by the rice. Turn the rice in the pan, then pour half a litre of water over the top of it. Cook at a medium heat.

Step 3

Peel the onions and cut into crescents, wash and chop the peppers and cut the bamboo shoots and shiitake mushrooms into slices. Fry the onions and peppers in 2 tablespoons of oil, then add the bamboo shoots and mushrooms. Add a few pieces of lemon rind, then the lemon juice and a little of the mushroom water. Season with soy sauce and bind with a little cornflour if necessary.

Step 4

Heat up the ghee or butter in a pan and fry the fish for 5 minutes on each side. Serve with vegetables and rice.

Recipe-ID: 343

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