Fish spare ribs - Bresc BV
Sous-vide monkfish ribs marinated in Green & Red Chilli WOK, roasted with garlic soy glaze, served with mango habanero salsa and sweet-and-sour onions. Perfect fusion dish!
Ingredients
- 4 1,000 g monkfish tails
- 150 g Bresc Mango and habanero salsa
- 75 g Bresc Roasted garlic and soy glaze
- 50 g olive oil
- 10 g Bresc Garlic chopped
- 5 g BRESC Green & red chilli WOK
- salt and pepper
- 160 ml water
- 160 ml sushi vinegar
- 20 g Bresc Garlic chopped
- 20 g sugar
- 5 g salt
- 2 onions, red
- 1 jalapeño pepper
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