Veal Fillet on Nashi Pear – Asia Snacks

Rinse veal fillet and rub dry. Mix star anise, sugar, 1 pinch of salt and 2 tbsp. peanut oil. Coat meat all over with this mixture and refrigerate for 30 minutes.

Squeeze lemon. Rinse pear, rub dry and cut lengthwise into 0.5 cm thick slices. Place in an ovenproof dish. Drizzle a little juice of one lemon over it.

Heat a frying pan, brown the meat on all sides and place it next to the pear slices. Cook in a heated oven at 180 °C , convection oven 160 °C , gas mark 3 for about 25-35 minutes.

Remove the skin from the ginger and press through a garlic press. Pluck the coriander leaves from the stems. Grind cilantro and remaining oil. Fold in 1 squeeze of juice of one lemon, ginger and mirin. Season with salt and sugar. Rinse chili pepper, cut in half, remove seeds, and chop 1/2 the pepper into small pieces (use rubber gloves). Stir into sauce.

Clean and rinse paksoi and separate 8 leaves. Rub dry. Chop stem into small pieces and cut leaves into strips. Heat plenty of oil in a frying pan with high sides and deep-fry the paksoi strips for about 2 minutes. Drain on paper towels and sprinkle with a pinch of salt and sugar.

Cut the meat into slices and place on top of the pear slices. Arrange fried paksoi strips on top and serve with coriander sauce.

Nutritional values per unit approx. 300 Kcal , 23 g fat

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