4 people     25 minutes

Preparation

In a teapot, make the green tea, then add the diced candied ginger and allow to cool.

Slice the carrots and the beets into thin strips using a mandoline slicer, then chop the fennel into small pieces.

In a frying pan, cook the fillets skin-side down. Once the skin is crisp and the fillet is almost cooked through, turn it over and remove the pan from the heat.

Warm up the tea infusion and heat olive oil in a frying pan. Add the carrots, beets, then fennel. Stir quickly and cook, keeping the vegetables crisp. Add sesame oil, chopped garlic and chopped fresh ginger.

Transfer the vegetables to a dish. Place the fillets over them and pour the ginger-infused tea all over and enjoy warm.