Dorado with sweet and spicy ginger sauce

30-60 Min

Average

Brand-Chef Tornike Sakhvadze hosts us at Milan Bistro Grand 84.

“I have been working in this field for almost eight years. My first job was at Lounge-Restaurant Academy, where I started from scratch. Soon I became Sous-Chef of Chef Giorgi Sarajishvili and westill work together on various projects.

The longest period of my career is connected with Brotmeister. It was the first network company where I worked as an executive chef.

Currently, my main activities include consulting catering facilities, menu planning, arranging and further control of the kitchen, giving master-classes. In the future, I plan to introduce modern Georgian cuisine beyond its borders.”

ingredients

20 20 gr. ginger

70 70 ml. sweet chili sauce

20 20 ml. saperavi wine

10 10 ml. soy sauce

5 5 gr. garlic

5 5 gr. sugar

5 5 gr. stack of coriander

300-400 300-400 gr. dorado

80 80 gr. panko

50 50 gr. potato starch

2 2 eggs

2 2 gr. salt

2 2 gr. pepper

300 300 ml. oil

step 1

Bring Saperavi to boiling to prepare the sauce. Chop ginger and garlic. Add ginger, garlic, chili sauce, soy sauce, sugar and chopped coriander to hot wine. Stir well and cool before use.

step 2

Clean dorado, separate fillet. Dip fish back in potato starch and fry in chip fryer. Lightly beat eggs, add salt and pepper. Cut fish fillet into medium-sized pieces, dip in eggs, then in panko, and repeat this process twice. Fry fillet in chip fryer or saucepan when home.

How To Serve

Serve with sauce.

Click if you already have prepared

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How To Serve

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