The pungency of ginger, the spice of mirin, the sourness of citrus perfectly set off the delicate taste of dorada fish. This recipe can be safely attributed to your favorites, because the richness of the tastes of this dish is simply amazing!
It is necessary
- For four servings:
- - 2 dorado;
- - 50 ml of olive oil;
- - pepper, salt.
- For refueling:
- - 1 orange;
- - 60 g of pickled ginger and bell pepper;
- - 50 ml each of soy sauce, mirin wine (rice wine);
- - 30 ml of olive oil;
- - 3 cloves of garlic;
- - salt, pepper, chives.
Instructions
Step 1
Cut the ginger into strips, transfer to a bowl. Peel the pepper, rinse it, cut into small cubes, add to the ginger. Peel the orange and peel all membranes. Cut out wedges, transfer to a bowl. Peel the cloves of garlic, chop them finely. Add to the rest of the ingredients. Pour in mirin with soy sauce, stir. Pour in olive oil, let it brew for 10 minutes.
Step 2
Heat olive oil in a skillet. Make cruciform incisions in the skin of the fillet. Place the fillets, skin side down, in a skillet. Sprinkle with pepper to taste and season with salt.
Step 3
Fry the fish over medium heat until cooked, pour the oil on the fillet a couple of times in which it is fried. Then transfer the fish fillet to a paper napkin, wait for the excess fat to be absorbed into it.
Step 4
Place citrus sauce on a serving plate, fillet on top, fried side up. Garnish with extra sauce and chives. Serve the gilthead fillets hot with citrus dressing.
