Dorade with Tjado x Tomasu Sambal

Ingredients

For the dorade

• 1 dorade (400 g, ask your fishmonger to butterfly it if needed)
• 2 tbsp Tjado x Tomasu sambal
• 5 tbsp Tjado x Tomasu soy sauce
• 2 tbsp sesame oil
• Tomasu Soy Salt (a pinch, to taste)
• Black pepper (to taste)

For the greens

• 1 pack oyster mushrooms (500 g)
• 1 head Chinese cabbage
• 1 bunch pak choi
• 1 onion
• 4 garlic cloves
• 1 red pepper
• 1 bunch spring onion
• 1 bunch coriander
• Trout roe (to taste)
• 1 tbsp mirin

For the batter

• 250 g flour
• 250 ml beer
• 250 ml water

Preparation

Greens

• Finely chop the onion, garlic and red pepper and gently fry them in a wok.
• Add the pak choi and Chinese cabbage, season with black pepper and a small pinch of salt. Stir-fry over high heat, add the mirin and deglaze with Tjado x Tomasu soy sauce.

Batter and oyster mushrooms

• Whisk the flour with the beer and water until smooth.
• Cut the oyster mushrooms into strips, dip them in the batter and fry in oil at 170 degrees until crisp.

Dorade

• Line an oven tray with baking paper. Place the dorade on top and coat both sides generously with Tjado x Tomasu sambal and sesame oil. Sweet Spicy Soy Sauce works beautifully here too.
• Roast the dorade at 170 to 180 degrees for about 15 to 18 minutes.

To finish

• Finely slice the green part of the spring onion to use as garnish.
• Plate the dorade and finish with the spring onion, red pepper, coriander and trout roe.
• Add a generous pour of Tjado x Tomasu soy sauce, or Sweet Spicy, and serve.