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Crispy fried gilthead[c] fotolia.com | Africa Studio

Crispy fried gilthead

Brandner restaurant Regensburg


Prep time
Cook time
Servings6 people
Skill levelAdvanced

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Try European-Asian food style. Enjoy crispy fried gilthead on wasabi-chili cucumber with fried rice rolls and marinaded pak choi and soy jus. Get inspired.

Ingredients

For the gilthead
  • 12 gilthead fillets, each 200 gram
  • Olive oil
  • Butter
  • 1 untreated lemon
  • Ground black pepper
  • Sea salt
For the wasabi-chilli cucumber
  • 4 cucumbers
  • 100 grams shallots
  • 1 chili pepper
  • 4 stalk leek
  • 30 grams fresh ginger
  • 20 grams fresh coriander
  • 4 teaspoons brown sugar
  • 1 1/2 tablespoons rice vinegar
  • 2 - 3 tablespoons olive oil
  • Green wasabi paste
  • 1 untreated lemon
  • Ground black pepper
  • Sea salt
For the fried rice rolls
  • 9 rice paper wrappers, 20 x 20 cm
  • 300 grams fragrant rice
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 2 - 3 tablespoons sesame oil
  • 0.5 l vegetable oil
  • 50 grams roasted sesame
  • 50 grams shallots
  • 1 garlic clove
  • 20 gram fresh coriander
  • 1 untreated lemon
  • 3 egg yolk
  • Ground black pepper
  • Sea salt
For the pak choi vegetable
  • 3 mini pak chois
  • 1 untreated lime
  • 3 tablespoons olive oil
  • Brown sugar
  • Ground black pepper
  • Sea salt
For the soy jus
  • 200 ml veal jus
  • 150 ml ketjap manis

Instructions

  • Wasabi-chili cucumber: Peel the cucumbers, quarter and remove the cores, use a sharp knife. Cut the cucumber into fine cubes, 4 x 4 mm. Wash the chili pepper, half and remove the cores, slice into thin pieces. Then finely chop shallot, chili pepper slices, leek, ginger and coriander. Place all into a bowl, add cucumber cubes and mix well. Season with brown sugar, salt, freshly ground black pepper, rice vinegar, olive oil, lemon juice, grated lemon peel and wasabi paste to your taste. Stir well and let sit in the fridge about 30 minutes. Season to taste again.
  • Rice rolls: Pour water into a pott and bring to a boil. Add the rice, increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed, rice only takes 20 - 25 minutes. Cover the rice and remove from heat, let cool at room temerature. Now, add finely chopped shallot and garlic cubes and finely sliced coriander and rice vinegar, soy sauce, sesame oil, roasted sesame into the pot with rice and stir well. Sesaon with salt, freshly ground black pepper, lemon juice and grated lemon peel. Half three rice paper wappers, place in an offset position like a cigar and arrange 50 grams of the rice mixture on bottom of the soaked rice paper. Above coat with beaten egg yolk; pressing down on the filling with your fingers – pressing down on the ingredients is particularly important because it tightens the roll; roll into a cigarillo shape. Now, prepare the remaining rice paper wrappers the same pattern. Fry the rice rolls until golden brown shortly before serving.
  • Pak choi vegetable: Wash and half the mini pak chois. Slice mini pak chois into very fine strips with a sharp knife. Prepare a marinade; lime juice, olive oil, salt, freshly ground black pepper and brown sugar into a medium bowl. Shortly before serving, add the pak chois and let marinade.
  • Soy jus: Add ketchup manis or soy sauce and veal jus into a pot and bring to a boil; let simmer until the liquid is reduced about the half. Sesaon to taste.
  • Gilthead: Season the gilthead fillets with salt, freshly ground black pepper and lemon juice. Brown them skinside down in oil in a non-stick pan for about ten minutes; medium heat. Now add butter and turn the fillets. Cook for further ten seconds in the foamy hot butter, then remove the fillets and arrange with fried rice rolls, pak choi and wasabi-chili cucumber on plates. Serve the soy jus in extra small bowls.

Rise paper wrappers must be soaked in water before using. Fill a pie plate or bowl with lukewarm water. Immerse rice paper in warm water for 10 seconds to soften them up just until soft but still flexible. Remove from water and place rice paper on a kitchen towel and let rest approximately 30 seconds until it is pliable.

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