PuertoParrot.com

Ingredients

• 20 g Oil
• 1 kpl Pike perch fillet
• 50 g Sarsiado sauce
• 100 g Chinese cabbage, sliced
• 300 g Leek ginger broth
• 6 pl Baby Potato cooked
• Slaw, as needed
• 66 g Sesame oil
• 166 g Ginger, chopped
• 166 g Garlic, chopped
• 756 g Water
• 756 g Hoisin Sauce
• 756 g Oyster Sauce
• 1 bottle Sweet soy sauce
• 40 g Pobre “Tito Paquito Chili Garlic”
• 2 kpl Whole leeks (cut into 2)
• 100 g Ginger, slice
• 10 g Garlic, chopped
• 30 g Red onion, sliced
• 100 g Lemon grass, pounded
• 1000 g Water
• Soy sauce, to taste
• Salt, to taste
• Pepper, to taste
• 20 g Red cabbage, sliced
• 20 g Carrots, sliced
• 10 g Leeks, sliced
• Fish sauce dressing, to taste
• 250 g Fish Sauce
• 100 g Water
• 100 g Lime juice
• 10 g Pobre “Almorena” Hot Sauce