Today chef of Soluxe Club restaurant shares a spicy recipe from the renewed summer menu of the restaurant. Quite and easy to cook, this dish for sure will make your chef rating go high in the viewpoint of your friends and family.
To cook one portion you will need the following: Chilean sea bass – 180 gm, dell pepper – 90 gm, asparagus – 60 gm, Zucchini – 50 gm, Ginger – 5 gm, Chives – 5 gm, Garlic – 5 gm, cashew nuts – 40 gm, pitayhayya – 160 gm, salt – 6 gm. pepper – 6 gm, starch – 5 gm, sesame oil – 50 gm, olive oil – 50 gm, vegetable oil – 150 gm.
How to cook: 1. Cut the fish into small slices and marinate into the mix of salt, olive oil and pepper. Roll the fish in the starch and fry into wok. 2. Slice the vegetables into cubes and blanch. 3. Heat the vegetable oil into wok frying pan, all blanched vegetables and fish, and fry quickly with garlic and ginger. 4. Place the fish on the plate, add sesame oil, add cashew nuts and decorate with Pitahaya balls. 5. Serve gently to show the importance of the occasion.
Chilean sea bass with cashew nuts and pitahaya and other extraordinary dishes of the canton cuisine you are welcome to try at the Soluxe Club restaurant, located next to Radisson Royal Hotel, Moscow.