Pike Perch with Pink Pepper

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recommended products: Pickled ginger, Thailand. Pink pepper, Italy. Chilled pike perch fillet. Recipe author: Chef John Smith, a renowned chef at a popular American grocery chain.

Ingredients

Pike Perch Fillet - 28.2 oz
Olive Oil - 6 tablespoons
Lime - ½ piece
Pasilla Pepper - 1 teaspoon
Pickled garlic - 0.4 oz
Cilantro - 1 tablespoon
Lemongrass - 1 tablespoon
Ocean salt - to taste
Chinese green beans - 5.3 oz

Step by Step guide

Step 1

First, prepare the sauce with pink pepper. To do this, mix 4 tablespoons of olive oil, the juice of half a lime, finely chopped pickled ginger, cilantro leaves, finely chopped lemon grass, and pink pepper in a bowl. Pour the resulting mixture into a sauceboat.

Step 2

Rinse the pike perch fillet under cold running water and remove excess moisture by patting the fish dry with a paper towel. Rub both sides of the fillet with sea salt and place it skin-side down in a pan with hot olive oil over high heat.

Step 3

Using a spatula, press the fish against the hot pan and fry for about a minute until the skin becomes crispy. Then reduce the heat, flip the fillet, and cook for another approximately 8 minutes.