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Ingredients

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Rooibos Consommé

  • Olive oil 20.0 ml
  • Red onion, sliced 100.0 g
  • Carrots, diced 50.0 g
  • Celery, half moons 50.0 g
  • Fresh garlic, sliced 8.0 g
  • Ginger, fresh, chopped 7.0 g
  • Parsley, fresh, chopped 5.0 g
  • Mint, fresh, chopped 5.0 g
  • Chilli flakes, red 5.0 g
  • Rooibos ginger and orange teabags 3.0 pc
  • Fish sauce 5.0 ml
  • Boiling water 1.0 l

Crispy Fish

Noodles

  • Rice noodles, flat 100.0 g
  • Sesame seed oil 20.0 ml
  • Sesame seeds 10.0 g

Rooibos veg consommé with crispy fish and noodles. This rooibos noodle broth brings warmth and bold flavour to a comforting bowl-style dish. A fragrant vegetable consommé infused with rooibos tea, ginger and citrus creates a light yet aromatic base, layered with tender rice noodles and crispy golden fish. Finished with sesame and fresh herbs, the dish blends delicate broth with satisfying texture, delivering a modern diner-style soup that is both comforting and vibrant.

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Preparation

  1. Rooibos Consommé

    1. In a pot over medium heat add olive oil, onion, carrot, celery, garlic, ginger, parsely, mint and red chilli flakes and saute for 5 min. Mix the Knorr Professional Vegetable Stock Granules with boiling water and add to the pot. Allow to simmer for 45 min.
    2. Once broth is done, strain into another pot, add fish sauce and steep the rooibos ginger and orange teabags in broth.
  2. Crispy Fish

    1. For the fish, cut into equal pieces, dip in egg, Knorr Professional Original Breading, dip in egg again and then panko breadcrumbs. Deep fry until golden crispy.
  3. Noodles

    1. In a pot, bring water, olive oil and salt to a boil then add the rice noodles cook for 10 min until al dente. 
    2. Lightly fry the noodles in a pan with sesame seed oil. 
    3. Plate all components of the dish, garnish with sesame seeds and serve.
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