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Ingredients

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Fillet

Chilli-Ginger Jus

Tuile

  • Panko crumbs 80.0 g
  • Nori sheets, shredded 5.0 g
  • Sesame seeds, white, toasted 20.0 g
  • Chinese 7 spice 5.0 g
  • Micro herbs for garnish

Tender fillet is elevated with bold Asian-inspired accents in this refined take on street food flavours. A crisp nori-sesame tuile adds delicate crunch and umami depth, while a vibrant chilli-ginger jus brings warmth and aromatic spice. The result is a dish that balances elegance with the punchy, layered flavours that define modern street food culture.

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Preparation

  1. Fillet

    1. Season with Knorr Aromat Original, Robertsons Steak & Chops Spice and Robertsons Black Pepper. Sous-vide at 54 °C for 1.5 hours (medium-rare). Rest.
  2. Chilli-Ginger Jus

    1. In a saucepan, whisk Knorr Professional Jus powder into 1 L water and bring to a gentle simmer. Add the wakame and let it infuse over 15 min on low heat. 
    2. Strain the sauce through a fine sieve to remove the wakame. Finely chop the strained wakame and set aside. 
    3. Return the strained sauce to the pan and add grated ginger, sliced red chilli peppers, green onions, brown sugar, Knorr Professional Soya Sauce and lime juice. 
    4. Simmer gently for 5–7 min until slightly thickened. Strain and add the finely chopped wakame pieces. 
    5. Cook for 1–2 more min, then keep warm.
  3. Tuile

    1. Mix the panko, nori, seasme and spice. Spread thinly on silicone mat, bake at 180 °C until crisp.
  4. Plating

    1. Swoosh sauce on plate, fillet medallion topped with tuile and micro herbs.
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