Halibut with savoy cabbage

INGREDIENTS

SERVES

4

METHOD


800 g halibut fillet
200 g savoy cabbage leaves
200 g mushroom
2 cloves garlic
1 tbs sesame seeds
4 tbs teriyaki sauce
2 tbs sweet and sour sauce
1/2 finely chopped chili
Salt and pepper

Cut the fish fillets into shreds and fry in a roasting tin at 200 °C for 4 minutes (until the fish has acquired a distinct white colour). Chop the mushroom, cabbage, and garlic and let sizzle tender in the teriyaki sauce. Roast the sesame seeds in a hot pan and mix with the sweet and sour sauce and chili.

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