John Myers
Pikeperch Fillet ~ Mandarin ~
The perfect pikeperch fillet ~ mandarin ~ recipe with a picture and simple step-by-step instructions.
- 300 g Mini potatoes
- Salt
- 100 g Beans green
- 1 Red pepper
- 1 bunch Spring onions
- 1 Garlic clove, finely diced
- 2 tbsp Oil
- 2 tbsp Soy sauce light
- 100 ml Water
- 2 tsp Ginger, cut into fine strips
- 1 tsp Chinese spice paste, or a pinch of five spice powder
- 20 g Cold butter
- 4 tbsp Flour
- 4 Pikeperch fillets, with skin
- Mild chili salt
- Wash the potatoes thoroughly and cook them with the skin in salted water until soft. Drain, allow to evaporate a little, peel as hot as possible and let cool down. Cut the cold potatoes into 1 cm thick slices.
- Clean the beans and cut into 3 cm long pieces. Halve the pepper lengthways, remove the core, wash and cut into 3 cm long strips. Clean and wash the spring onions and cut only the whites into pieces about 3 cm long. Use the green for other purposes. Cook the beans in boiling salted water for 6-8 minutes until they are soft, blanch the pepper strips for about 5 minutes and the spring onions for about 2 minutes. Pour into a sieve, rinse in cold water and allow to drain.
- Heat 1 tablespoon of oil in a wok or a large deep pan and fry the potato slices over medium heat, barely browning. Add the soy sauce with the water, the garlic, the ginger and the spice paste. Add the vegetables and simmer for about 1 minute. Stir in the cold butter.
- For the pikeperch, put the flour in a deep plate. Wash the fillets, pat dry and cut in half. Dip the skin side into the flour. Heat the remaining oil in a pan and fry the fish fillets on the skin side for about 4 minutes until golden brown. Turn the pan, take it off the stove and let the fillets soak in the remaining heat of the pan. Take out, drain on kitchen paper and season with the chilli salt.
- Arrange the fried potato vegetables with the pikeperch fillets on preheated plates.
- I only cooked for 2 people here!
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