Dorado with sweet and spicy ginger sauce

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.”

Dorado with sweet and spicy ginger sauce

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Tornike Sakhvadze

Ingredients

Portions :

Ginger

10 gram

sweet chili sauce

35 milliliter

saperavi

10 milliliter

Soy sauce

5 milliliter

Garlic

2.5 gram

Sugar

2.5 gram

stack of coriander

2.5 gram

dorado

200 gram

panko

40 gram

Potato starch

25 gram

Egg

1 piece

Salt

1 gram

pepper

1 gram

Oil

150 milliliter

step

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

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.

Serve

Serve with sauce.

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