Seafood with Ponzu-Vegetable Sauce
Ingredients for 10 portion(s)
- 300 g cod fillet
- 10 squids
- 2-3 octopus arms
- 10 Venus clams
- 10 razor clams
- 3 sticks of celery
- 1 onion
- 1 red and 1 yellow bell pepper
- 20 pitted black olives
- 2-3 cloves of garlic
- 1 dried chilli pepper
- 2-3 sprigs of rosemary
- 100 ml olive oil
- 200 ml Kikkoman Ponzu Lemon
- 2-4 tbsp. flour
- Vegetable oil for deep frying
Preparation
Dab the cod dry and cut into bite-sized pieces. Clean the squid and dab dry. Cut the squid tubes into rings. Wash the octopus arms, dab dry, cook in water and cut into bite-sized pieces. Wash the clams and cook in water.
Wash the celery, peel the onions and slice both. Halve the peppers, trim them, wash them and then slice them into fine rings. Slice the olives into rings. Peel and crush the garlic. Soak the chilli pepper in 50 ml of warm water and drain. Wash the rosemary, dab dry and pluck off the leaves.
Briefly sauté the garlic, chilli pepper and rosemary in 50 ml of hot olive oil. Add the vegetables, briefly cook them and then allow everything to cool slightly. Add the rest of the olive oil and Kikkoman Ponzu Lemon and stir.
Dust the cod, squid and octopus with flour and deep fry in vegetable oil at 170 °C. Place the seafood and the vegetables in a bowl, mix well and arrange on plates. Garnish with rosemary, if desired, and serve.
Used products in this recipe
Ingredients for 10 portion(s)
- 300 g cod fillet
- 10 squids
- 2-3 octopus arms
- 10 Venus clams
- 10 razor clams
- 3 sticks of celery
- 1 onion
- 1 red and 1 yellow bell pepper
- 20 pitted black olives
- 2-3 cloves of garlic
- 1 dried chilli pepper
- 2-3 sprigs of rosemary
- 100 ml olive oil
- 200 ml Kikkoman Ponzu Lemon
- 2-4 tbsp. flour
- Vegetable oil for deep frying
