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Ingredients
- 4 pieces of pangasius fillet
- 5 limes
- ½ piece of lemongrass
- 1 clove of garlic
- 25 gr ginger, fresh
- 3 grams of salt
- 40 grams of orange juice
- 15 grams of soy sauce Kikkoman
- 30 grams of mirin
- 30 grams of sesame oil
- 150 grams of white beech fungus
- 150 grams of brown beech fungus
- 125 grams of chanterelles
- 60 grams of white wine
- 10 grams of Kewpie roasted sesame dressing
- 25 grams of Tempura seaweed snack
VIDEO: Pangasius Asian milk marinade and mushrooms
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Immerse yourself in Asian cuisine with this delicious pangasius with beech mushrooms. We bet this will be your favorite!
Serves
4 perons
Directions
- Preheat the oven to 120 degrees.
- Squeeze the limes and mix the juice with the lemongrass, garlic, ginger, salt, orange juice, soy sauce, mirin, and sesame oil. Bring to the boil and then remove from heat source. Let steep for 15 minutes and pass through a sieve.
- Cut pangasius fillets apart and let them marinate for 30 minutes in the just made marinade (make sure they are completely wrapped in the marinade).
- Remove pangasius from marinade and pat dry with kitchen paper.
- Burn the pangasius on the most beautiful side with a crème Brûlée burner. Then season with salt and pepper.
- Place the pangasius seam in the oven (8 minutes at 120 degrees).
- Place the chanterelles and beech mushrooms in a frying pan with a drizzle of olive oil and a pinch of salt. Fry it all hard.
- Add white wine and salt to taste.
- Serve the pangasius, chanterelles and beech mushrooms on a plate.
- Top it all off with the Kewpie dressing and seaweed snacks.
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