Asian Style Pike Perch in Sauce

To prepare this dish, you will need zander fillet - you can buy frozen in a store or separate it from the fish carcass yourself. If using frozen, it needs to be transferred to the refrigerator in advance and allowed to thaw. Thawing fish at room temperature or in warm water is not recommended. Cut each zander fillet into four pieces so that fairly large pieces are obtained.

Transfer the pieces of pike perch into a deep bowl, add cornstarch to it and mix well.

Fry the fillet in such a starch breading in oil (vegetable) on both sides. The fish should be fried until a golden crust appears. It is best to fry pike perch over low heat to prevent the fillet from sticking to the pan (when frying fish, give preference to a good pan with a non-stick coating).

Mix soy sauce, light sesame oil, grated ginger (you will need a very small piece of ginger, the size of a garlic clove), chopped garlic, and cilantro.

When the fish is sufficiently well fried, reduce the heat to a minimum and pour in the soy mixture. Gently mix and leave on the stove until the sauce thickens. Then turn off the heat and remove the pan from the stove. The fish is ready. Salt is not included in the recipe and should not be added during the frying of the fish or sprinkled on the uncooked fillet. The salty taste will be provided by the soy sauce.

The perfect garnish for Asian-style pike perch will undoubtedly be steamed rice. Place pieces of fish on steamed rice and garnish with chopped green onions. You can sprinkle the Asian-style sauced pike perch with sesame seeds before serving.