Pollack with pak choi and Eastern-style sauce - Bresc BV
Ingredients For the sauce - 100 g shallots, chopped - 10 g Bresc Garlic chopped - 10 g Bresc Lemongrass puree - 5 g Bresc Ginger puree - 2 kaffir lime leaves -
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
Ingredients
- 100 g shallots, chopped
- 10 g Bresc Garlic chopped
- 10 g Bresc Lemongrass puree
- 5 g Bresc Ginger puree
- 2 kaffir lime leaves
- 15 g sugar
- 15 g fish sauce
- 15 g rice vinegar
- 15 g lime juice
- 150 g vegetable stock
- 3 heads pak choi
- ¼ chilli
- 400 g pollack
- salt
- pepper
- olive oil for frying
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