Pike-Perch with Hot Sesame Oil
A source of protein and omega-3 fatty acids, pikeperch contributes to heart and brain health. Sesame oil enriches the dish with antioxidants, while lemon and cilantro add freshness and vibrant flavor.
Check pike-perch fillet (400 g) for bones. Dissolve table salt (12 g) in 500 g cold water and soak the fillet for 30 minutes: this firms the fish and keeps it juicier. After brining, pat the fillet dry.
Steam the pike-perch for 7-10 minutes, depending on thickness. The fish is ready when the flesh is opaque and flakes easily while still staying juicy.
Transfer the fish to a plate and drizzle with sugar-free soy sauce (20 g) and lemon juice from lemon (20 g). Heat sesame oil (25 g) until almost shimmering and carefully pour it over the fish. Sprinkle with cilantro (8 g) and black pepper (0.5 g), then serve immediately.
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