Grilled sturgeon with pandan leaves with turmeric sauce

Guide

PROGRESS

Preparation: Put 10g of alum and 20g of salt into a large bowl and wash with warm water, then put the sturgeon in, scrape off the oil to remove the oil, take it out, wash it again and pat dry. Use a fish slicer to get about 800g of sturgeon fillet. Wash the fish head and bones with 30ml of white wine, 30g of salt and 50g of crushed ginger, then briefly boil in boiling water, take out, rinse, and drain. Clean fish fillets with 20ml alcohol and 20g crushed ginger, pat dry with paper towels. Cut the fillet into 4 equal parts and marinate with 2g ground pepper, 2g salt, 2g seasoning powder and 5g cooking oil. Puree 5 pandan leaves, squeeze out the juice of pandan leaves and then use to marinate fish fillets, leave for 10 minutes for the spices to infuse. Cut the zucchini into bite-sized pieces, about 5cm. Peel sweet potatoes, thinly slice and wash with water. Peel the turmeric then slice it thinly.

Cooking process: Cooking fish broth: Boil 800ml of water with 100g of spring onions, 30g of crushed ginger; add fish bones and 5g salt, wait for the broth to boil again, then skim off the floating foam, boil over low heat until the broth boils again, then turn off the stove; Filter the water used to remove sediment. Cook until broth is reduced to 200ml.

Fried fish: Wrap each fish fillet with one of the remaining pandan leaves. Brush both sides of the fillets with oil, then sauté them until both sizes of each fillet are slightly caramelized. Then bake the fillets in the 1600C oven for about 5 minutes. Put 5ml of cooking oil in a hot pan, add minced garlic and fry until fragrant, add zucchini and stir-fry quickly over high heat, season with 1g ground pepper, 4g seasoning powder, and 4g sugar. Add some spices to taste and then turn off the heat.

Fried sweet potato: Put 30ml of cooking oil in a hot pan, fry the sweet potatoes when the oil reaches 1700C. When it is crispy enough and turns yellow, take it out and let it dry.

Make turmeric sauce: Heat the pan and add 10ml of cooking oil, then add turmeric and stir-fry with shallots and 50g crushed garlic until fragrant. Add 200ml of fish broth and cook for 5 minutes. Turn off the stove, use a blender to puree the mixture, filter the sauce to remove residue. Cook remaining sauce until thickened, add 2g seasoning powder and 2g sugar (adjust seasoning to taste).

PRESENTATIONS

Arrange each piece of sturgeon fillet on a plate, serve with sautéed zucchini and fried sweet potato. When serving, add 1 squeeze of lemon to the sauce.

CHECK QUALITY

Fish must be cooked thoroughly, not dry and fishy. Fried sweet potatoes must be crispy, zucchini thoroughly cooked. The dipping sauce must be viscous, slightly yellow and have the aroma of pandan leaves and turmeric.

ADVICE

The dish will be more delicious if you fillet fresh fish and cook it right away.

Fish broth can be made in advance and frozen for later use.

Fish fillets can be pan-fried instead of grilled.

You can cover sweet potatoes with caramel for a more eye-catching look and flavor.

EFFECTS OF THIS Dish

This dish represents a harmonious combination between the use of nutritional compounds, biologically active ingredients of the main ingredients along with the typical antioxidant properties of lemon, ginger and shallot; Therefore, it has the effect of strengthening physical strength, strengthening the immune system, increasing vitality, anti-inflammatory, reducing cholesterol and triglycerides in the blood, preventing atherosclerosis (hardening of the arteries), high blood pressure, heart attack. , stroke, enhance eyesight. , prevent cancer. It is useful for people suffering from debilitating body syndrome, anemia, insomnia and loss of appetite, neurasthenia (neurasthenia), impaired immune system, inflammation, dysentery, apple constipation, abdominal pain and joint pain. This dish is very suitable for people with high blood fat, high blood pressure, obesity and cancer.

NUTRITIONAL VALUE