Menu ?

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Fish

Fish Seasoning

Sweet Potato

  • Sweet potato, sliced 200 g
  • Honey 3 g
  • Sesame seeds, roasted, white 2 g

Spicy Seasoning


Crispy, spicy, and irresistible. This Sichuan-style dish swaps beef for tender fish, marinated in garlic and ginger, then deep-fried low and slow for perfect texture. Drenched in rich peri-peri oil, it’s a fiery plate that brings heat, tradition, and innovation in every bite.

...

Preparation

  1. Fish

    Mix together ingredients.
    1. Mix water and Knorr Professional Chicken Stock Granules together, add hake, ginger and spring onion and brine or two hours. Rinse the surface, pat dry, quick freeze, then shave into 5mm thin slices. Place in a dehydrator and dry for 4 hours before removing. 
  2. Fish Seasoning

    1. Mix together ingredients.
    2. Low-temperature deep-fry in oil at a temperature of 110 °C for about 2-3 mins until transparent and slightly golden. Remove, mix with the fish seasoning, soak in the peri-peri oil (the longer it soaks, the more transparent it becomes) and set aside for later use.
  3. Sweet Potato

    1. Slice sweet potato into 5mm thin, rinse with water, remove and drain the water. Heat the oil to 175 °C, add the sliced sweet potato and fry until crispy, then remove.
  4. Spicy Seasoning

    1. Mix together ingredients.
    2. Place in spicy oil, add honey and stir-fry evenly, add the crispy sliced sweet potato and stir-fry, sprinkle with spicy seasoning and white sesame seeds. Plate and add soaked lantern shadow fish slices, garnish with micro herbs.
Home
Products
Favorites
Cart
Recipes
Menu