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Try Pobre’s Pike Perch Pesa. Pan-fried Finnish Pike Perch, Leek-Ginger Broth, Chinese Cabbage, Red Cabbage, Carrots and Boiled Potatoes.
Ingredients
20 g Oil
1 kpl Pike perch fillet
50 g Sarsiado sauce
100 g Chinese cabbage, sliced
300 g Leek ginger broth
6 pl Baby Potato cooked
Slaw, as needed
Assembly
• Pan fry pike perch in oil till cooked, season with salt and pepper, off the heat, then glazed with sarsiado sauce. Set aside.
• Blanch chinese cabbage in hot salted water, drain.
• On a plate, place cook cabbage neatly, add cooked potato, pour the ginger leek broth, place the fish on top, and serve the slaw hot.
Sarsiado Sauce
66 g Sesame oil
166 g Ginger, chopped
166 g Garlic, chopped
756 g Water
756 g Hoisin Sauce
756 g Oyster Sauce
1 bottle Sweet soy sauce
40 g Pobre “Tito Paquito Chili Garlic”
• Heat-up pan, add sesame oil, saute ginger and garlic till soft, add water, let simmer for 5 minutes, then add hoisin sauce, oyster sauce, sweet soy sauce, boil once and cool down. Add Pobre “Tito Paquito Chili Garlic”, set aside till further use.
Leek And Ginger Broth
2 kpl Whole leeks (cut into 2)
100 g Ginger, slice
10 g Garlic, chopped
30 g Red onion, sliced
100 g Lemon grass, pounded
1000 g Water
Soy sauce, to taste
Salt, to taste
Pepper, to taste
• Combine all ingredients on a pot, boil and simmer for 1 hour. Check seasoning strain, Reserve till further use.
Slaw
20 g Red cabbage, sliced
20 g Carrots, sliced
10 g Leeks, sliced
Fish sauce dressing, to taste
Fish Sauce Dressing
250 g Fish Sauce
100 g Water
100 g Lime juice
10 g Pobre “Almorena” Hot Sauce
• Mix all ingredients. Set aside till further use.