Fried dentex and beef ribs with teriyaki sauce
40 min
Total Time
30 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 g | sea bream, frozen |
| 200 g | beef short ribs |
| a little | shishito peppers |
| salt | |
| grapeseed oil to taste | |
| For the teriyaki sauce: | |
| 2 tbsp. | soy sauce |
| 2 tsp. | rice wine |
| 1 tsp. | sugar |
Instructions
Step 1 of 3:
Let the frozen porgy thaw for half a day. Season the porgy and the beef ribs with salt.
Step 2 of 3:
Heat the grapeseed oil in an Original-Profi Collection® Frying Pan over medium heat. Place the porgy in the pan and sear until golden brown. Carefully turn the fish over and add the ribs and the shishito peppers.
Step 3 of 3:
Once the porgy and the ribs are cooked, turn the heat up to the highest setting. Add the teriyaki sauce ingredients to the pan. Bring to a simmer and reduce until the sauce is thick enough to coat the fish and the ribs.
Fissler Pro Tips:
- The teriyaki sauce must be cooked over high heat so it reaches the right consistency.
