Dorada with Asian sauce

4 servings

30 minutes

Dorada with Asian sauce is a refined dish embodying the harmony of Eastern flavors. The fish, infused with the aromas of ginger, garlic, and sweet pepper, acquires a subtle spiciness highlighted by soy sauce, sesame oil, and white wine. The sous-vide cooking method preserves the tenderness of the meat, while frying in peanut oil gives it a golden crust. It is served with beans lightly caramelized in butter, creating a perfect balance between the freshness of vegetables and the richness of the fish. This recipe reflects modern gastronomic style by combining European techniques with Asian accents, making it an excellent choice for a festive dinner or culinary experiment.

Energy value per serving

• Calories: 646.1
• Proteins: 50.1g
• Fats: 42.6g
• Carbohydrates: 17g

Ingredients

• Dorado fillet on skin: 1 kg
• Salt: 100 g
• Lemon: 1 pc
• Olive oil: 1 tbsp
• Peanut butter: 1 tbsp
• Soy sauce: 1 tbsp
• Green beans: 400 g
• Butter: 110 g
• Shallots: 100 g
• Ginger: 15 g
• Garlic: 15 g
• Sweet pepper: 1 pc
• Dry white wine: 1 tbsp
• Sesame oil: 0.5 tbsp
• Sherry vinegar: 1.5 tbsp
• Ketchup: 20 g
• Parsley: 40 g
• Tarragon: 2 tbsp
• Chives: 20 g
• Ground black pepper: to taste

Cooking steps

1. For the sauce, finely chop ginger, garlic, and bell pepper (seeded and deveined). Transfer to a bowl and add herbs. In a pan, mix wine, vinegar, soy sauce, sesame oil, and ketchup (homemade), bring to a boil. Pour into the bowl with vegetables, mix well, cover with plastic wrap and let sit for 20 minutes in a warm place. Before serving, add 80 grams of diced cold butter and mix for emulsification.

   Required ingredients:

   • Ginger: 15 g
   • Garlic: 15 g
   • Sweet pepper: 1 piece
   • Parsley: 40 g
   • Chives: 20 g
   • Tarragon: 2 tablespoons
   • Dry white wine: 1 tablespoon
   • Sherry vinegar: 1.5 tablespoon
   • Soy sauce: 1 tablespoon
   • Sesame oil: 0.5 tablespoon
   • Ketchup: 20 g
   • Butter: 110 g

2. Soak the fish in a solution of 100 grams of salt and 1 liter of hot water for 10 minutes (also add a halved lemon). Rinse, dry with paper towels, and pack in a vacuum bag with a little olive oil. Cook for 13 minutes at 52 degrees in a sous-vide or multicooker.

   Required ingredients:

   • Salt: 100 g
   • Lemon: 1 piece
   • Olive oil: 1 tablespoon

3. Heat the pan, add peanut oil, place the fish skin-side down, frying and basting with oil until almost cooked. Flip and place in a preheated oven on grill mode for a couple of minutes.

   Required ingredients:

   • Peanut butter: 1 tablespoon

4. Heat 30 grams of butter and quickly fry the beans. Sprinkle with coarse salt and pepper.

   Required ingredients:

   • Butter: 110 g
   • Green beans: 400 g
   • Salt: 100 g
   • Ground black pepper:  to taste

5. Place the sauce on the plates, then the fish, and top with beans.