Whitefish Saute topped with Salad Recipe

A chic dish of cooked-to-crisp whitefish

Cooking time

20 minutes

Calories

208kcal

Sodium

0.7g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Trim off the roots of the daikon radish sprouts and cut their length into half, cut the pepper in half vertically and then slice into thin strips, slice the daikon radish into ultra-thin strips also, combine all together, soak in cold water, and then drain in a colander to remove excess water.
Salt the whitefish fillets, cover entirely with the flour, heat up the olive oil and pan-fry the fish.
Once (2) is crispy golden on both sides, place it onto a plate, pour (A) into the fry pan, bring to a boil, and pour onto the fish.
Quickly dress (1) with (B) and place atop of (3).

Cooking Basics

Daikon radish - julienned

Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.

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