Dorado with sweet-spicy ginger sauce
30-60 Min

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 everything from scratch. Soon I became Sous-Chef of Chef Giorgi Sarajishvili and we are still working 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 activity include consulting to catering facilities, menu planning, arranging and further control of the kitchen, giving master-classes. I plan to introduce modern Georgian cuisine beyond its borders in the future.”

20 20 gr. Ginger
70 70 gr. 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 piece Eggs
2 2 gr. Salt
2 2 gr. Pepper
300 300 ml. Oil
step 1
Bring Saperavi to boiling to prepare the sauce. Chop the ginger and garlic. Add ginger, garlic, chili sauce, soy sauce, sugar and chopped coriander to the hot wine. Stir well and cool before use.
step 2
Clean dorado, separate the fillet. Dip the fish back of the potato starch and fry in the chip fryer. Lightly beat the eggs, add salt and pepper. Cut the fish fillet into medium-sized pieces, dip in the eggs, then in the panko, and repeat this process twice. Fry fillet in the chip fryer or saucepan when at home.

How To Serve

Serve with sauce.