The sharpness of ginger, the spice of mirin, and the sourness of citrus perfectly accentuate the delicate taste of dorada fish. This recipe can be safely attributed to your loved ones, because the richness of the tastes of this dish is simply amazing!
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You will need
- For four servings:
- - 2 doradas;
- - 50 ml of olive oil;
- - pepper, salt.
- For refueling:
- - 1 orange;
- - 60 g of pickled ginger and bell pepper;
- - 50 ml of soy sauce, mirin wine (rice wine);
- - 30 ml of olive oil;
- - 3 cloves of garlic;
- - salt, pepper, chives.
Instruction manual
1
Cut the ginger into strips, transfer to a bowl. Peel the pepper, rinse it, cut into small cubes, add to ginger. Peel the orange from the peel and all membranes. Cut slices, transfer to a bowl. Peel the garlic cloves, chop them finely. Add to the rest of the ingredients. Pour in mirin with soy sauce, mix. Pour in olive oil, let it brew for 10 minutes.
2
Heat olive oil in a skillet. Make cross-shaped incisions on the skin of the fillet. Place the filet skin down in a pan. Sprinkle with pepper to taste and salt.
3
Fry the fish over medium heat until cooked, pour the fillet a couple of times with the oil in which it is fried. Then transfer the fish fillet to a paper towel, wait until the excess fat is absorbed into it.
4
Put citrus sauce on a serving plate, on top - the fillet is fried side up. Garnish with gravy and chives. Serve hot dorado fillet with citrus dressing.