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Ponzu Soused Ostrich Fillet With Pickled Ginger And Crispy Egg Noodles Recipe

by Global Cookbook

Ingredients

1 kg Ostrich fillet 100 ml Mirin (sweet sake) 100 ml Japanese Ponzu sauce 200 gm Egg noodles 1 x bulb root ginger, peeled & julienned

oil, for deep frying 1 clv garlic, crushed 100 gm Japanese pickled ginger, for serving 1 x zest of 1 lime

Directions

1. Cut Ostrich fillet into thin slices. Combine Ponzu, ginger, garlic, lime zest together. Add in Ostrich fillet and marinate for a least 2 hrs.
2. For each serving, heat oil and deep fry 20 g noodles till crisp and golden brown. Drain well.
3. Heat wok till smoking and stir fry 100 g marinated Ostrich fillet till well browned. Serve on noodles, garnished with 10 g pickled ginger.

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