gebratene-zahnbrasse-und-rinderrippchen-mit-teriyaki-sauce

Author: Fissler

Fried dentex and beef ribs with teriyaki sauce

40 min

Total Time

30 min

Cooking Time

10 min

Preperation Time

Ingredients

2 servings
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® pan over medium heat. Place the sea bream in the pan and fry until golden brown. Carefully turn the fish over and add the ribs and Shishito pepper.

Step 3 of 3:

 

When the sea bream and ribs are cooked through, turn the heat to the highest setting. Add the teriyaki sauce ingredients to the pan. Bring to a simmer and let it reduce until the sauce is thick enough to coat the fish and ribs.

Fissler Pro Tips:

  • The teriyaki sauce must be cooked over high heat so it reaches the right consistency.

Cookware used for preparation

Fissler Original-Profi Collection® Saucepan - high-quality German stainless steel, Novogrill surface, marked interior, suitable for induction.Fissler Original-Profi Collection® frying pan: Novogrill surface, long handle, interior marking, suitable for induction. Made in Germany.
Original-Profi Collection® Frying Pan 4,9
Sale priceFrom €149,00incl. VAT

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