Preparation

Sauté the onions in butter until they are transparent over low heat, but without boiling.
Beat the onions in a blender with the soy sauce and return the sauce to the fire and add the raisins, the chestnut and a pinch of salt.
Adjust the texture of the sauce with the cream but without boiling and finish with the cilantro when serving. For the fish, just season the fillets with salt and pepper, pass just one side in the beaten egg and then in the panko flour.
Seal the fish in the oil starting at the side of the crust. Finish cooking in the oven between 10 and 15 minutes.
Meanwhile, fry the bananas and rennet cheese in butter. To serve, place two slices of banana and one of rennet cheese in the center of the dish, a spoonful of the sauce on top and the fish with the crust facing upwards.

Ingredients

  • 100 g of butter
  • 100 g sliced ​​onion
  • 25 ml shoyu
  • 50 g seedless raisins
  • 50 g of coarsely chopped chestnuts
  • 15 ml of fresh cream
  • Chopped coriander
  • Salt q.s.
  • Fish:
  • 4 pieces of sirigado fillet (whiting) (200 g each)
  • 1 eggs
  • 100 g of panko flour
  • Salt and black pepper q.s.
  • Bed:
  • 4 thin slices of rennet cheese
  • 8 banana slices
  • Butter for frying