John Myers
Contents
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Ingredients
Pickled char:
- 4 Pc. Char fillets
- 5 Pc. Juniper berries
- 2 Pc. Lemongrass stalk
- 1 tsp Mustard seeds
- 1 tsp Coriander seeds
- 30 g Salt
- 30 g Sugar
- Orange zest
Root Tom Kha:
- 500 g Radish
- 1 Pc. Galangal
- 2 Pc. Lemongrass styles
- 4 Pc. Kaffir lime leaves
- 1 Pc. Lime
- 400 ml Coconut milk
- 1 Pc. Onion
- 200 ml Vegetable broth
Spicy Mango in Panko:
- 5 Pc. Spring roll leaves
- 200 g Panko flour
- 1 Pc. Mango unripe
- 1 Pc. Red peppers
- 1 Handful Coriander
- Lime juice
- Chilli flakes
- Salt
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
Instructions
Pickled char:
- Briefly roast the mustard seeds, coriander seeds and juniper berries in a pan, then crush them in a mortar.
- Wash the char fillets and pat dry, remove the bones. Then rub the fillets in a mold with salt and sugar and spread the remaining ingredients on top.
- Cover the form with cling film and another form to weigh down, store in the refrigerator for 12 to 14 hours.
- After pickling, the fish loses a lot of water. Pour this off, clean the fillets and remove the skin.
- If you like, the fillets can also be flambéed with a little honey.
Root Tom Kha:
- Clean the radish and cut into small pieces, fry the onion and radish until colorless.
- Drain the vegetables with the stock, add the remaining ingredients and let them simmer for 20 minutes. Let the soup steep for an hour.
- Remove lemongrass and kaffir leaves and puree everything. Then add the coconut milk and the lime juice.
- Then let the soup simmer for another 5 minutes and season with salt and soy sauce.
Spicy Mango in Panko:
- Chop the mango and paprika and mix with the lime juice, salt, chilli, oyster sauce and soy sauce. Add salt to taste.
- Carefully remove the spring roll leaves and load with a tablespoon of mango salad.
- Brush the leaves with a flour-water mixture and shape them into rolls. Brush with flour and water and roll through panko. Then fry them hot in coconut oil.
Nutrition
Serving: 100gCalories: 80kcalCarbohydrates: 14.1gProtein: 2.4gFat: 1.4g
