GOOD GROUPER Halsstück mit Sojasoße und Sesam

Grouper Collar with Soy Sauce and Sesame

60 minutes

Mittel

4 people

The grouper collar is a particularly tasty piece of this land-based fish, which is enhanced by a marinade of soy sauce and sesame seeds. The slightly crispy collar harmonizes wonderfully with Asian flavours. As a side dish, it goes well with a light miso glass noodle vegetable, which picks up on the Asian notes of the dish and complements them perfectly. Ideal as a starter for a meal.

Ingredients

4 GOOD GROUPER collars
100 ml soy sauce (light or dark)
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
2 garlic cloves, finely chopped
1 piece of ginger (approx. 2 cm), grated
5 tbsp sesame seeds, white and black mixed
Fresh coriander to garnish
For the miso glass noodle vegetables:
100 g glass noodles
1 tbsp miso paste
200 g brown button mushrooms or shiitake mushrooms, sliced
1 medium zucchini, cut into strips
1 carrot, cut into thin strips (julienne)
4 spring onions, finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp toasted sesame seeds

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

In a small bowl, mix 100 ml soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 2 chopped garlic cloves and the grated ginger (approx. 2 cm).
Rub the grouper collars generously with the marinade. Cover and leave to marinate in a bowl in the fridge for at least 30 minutes (ideally 2 hours).
Preheat the oven to 200°C top/bottom heat. Place the collars on a baking tray lined with baking paper, pour over the remaining marinade and sprinkle with the sesame seeds on both sides. Bake in the oven for about 20 minutes until the meat is juicy and the skin is slightly crispy.
Soak the glass noodles in hot water according to the packet instructions, drain and set aside.
Heat 1 tbsp of sesame oil in a pan and fry the mushrooms over a medium heat. Add the zucchinis and carrots and fry for 3-4 minutes. Finally, add the spring onions.
In a small bowl, mix the miso paste with 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tsp rice vinegar. Add this mixture to the vegetables and mix well.
Add the glass noodles to the vegetables and toss well. Sprinkle with toasted sesame seeds to taste and garnish with the green parts of the spring onions.
Arrange the baked grouper collars on a plate and garnish with lime slices and fresh coriander. Serve the miso glass noodle vegetables on the side.