Dorado with Asian Sauce
Main Dishes • Author's
Description
Dorado with Asian sauce
Ingredients
- Skin-on dorado fillet 0 lbs
- Salt 5 oz
- Lemon 1 piece
- Olive Oil 1 tablespoon
- Peanut Butter 1 tablespoon
- Soy Sauce 1 tablespoon
- Chinese green beans 15 oz
- Butter 5 oz
- Shallot 5 oz
- Ginger 0 oz
- Garlic 0 oz
- Sweet Pepper 1 piece
- Dry White Wine 1 tablespoon
- Sesame Oil ½ spoons
- Champagne Vinegar 1½ spoons
- Ketchup 0 oz
- Parsley 0 oz
- Tarragon 2 spoons
- Leek 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the sauce, finely chop the ginger, garlic, and bell pepper (seeds and membranes removed). Transfer to a bowl and add the herbs. In a skillet, combine the wine, vinegar, soy sauce, sesame oil, and homemade ketchup, and bring to a boil. Pour the mixture over the vegetables, stir, cover with plastic wrap, and let sit in a warm place for 20 minutes. Before serving, add 80 grams of diced cold butter and stir to emulsify.
Step 2
Immerse the fish in a solution made of 100 grams of salt and one liter of hot water for 10 minutes (also add a halved lemon). Rinse, pat dry with paper towels, and pack in a vacuum bag with a small amount of olive oil. Cook for 13 minutes at 125°F using a sous-vide or multicooker.
Step 3
Heat a skillet, add peanut oil, place the fish skin-side down, and fry, basting with oil, until nearly cooked through. Flip the fish and transfer it to a preheated oven set to broil for a couple of minutes.
Step 4
Heat 30 grams of butter and quickly sauté the green beans. Season with coarse salt and pepper.
Step 5
Place the sauce on the plates, then the fish, and top it with the beans.
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