Sticky Smokehouse Oumph!

About this project

Nutritional content per 100 g:

Energy 123 kcal
Fat 1,4 g
Saturated Fats o,4 g
Carbohydrate 10 g
of which sugars 9 g
Fibre 5,1 g
Protein 15 g
Salt 1,0 g
Iron 3,3 mg 24 %*


Water, SOYAprotein, BBQ sauce (sugar beet syrup), tomatoe paste, white wine vinegar, rapeseed oil, onion powder, tamari (water, SOYAbeans, salt, alcohol), potato starch, burnt sugar, smoke flavoring, salt, apple juice concentrate, seasoning (paprika, garlic, chipotle, black pepper, lovage, ginger)), natural flavours, gelling agent (xanthan gum), salt


In freezer -18°C


1. For the perfect result, thaw the fillets. 2. Pan fry in oil on medium heat for 3-4 minutes turning occasionally. Alternatively, heat in the oven at 180 C for 10 minutes – or toss them on the barbeque, ensuring that the grill is at least 15-20 cm above the charcoal. Turn several times during cooking.