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Print Recipe
Asparagus and Trout Salad Recipe
The original bright salad of fuju (soy asparagus), salted red fish and juicy vegetables will appeal to fans of spicy and salty snacks. Very tasty.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Dry asparagus placed in a deep container and pour hot water. Leave on for 2 hours. Soaked the asparagus to drain in a colander. Peel and grate the carrots. Crush the garlic with a special press. Fuju cut into pieces 1.5-2 cm, mix with carrots and garlic.
    Dry asparagus placed in a deep container and pour hot water. Leave on for 2 hours.
Soaked the asparagus to drain in a colander.
Peel and grate the carrots. Crush the garlic with a special press.
Fuju cut into pieces 1.5-2 cm, mix with carrots and garlic.
  2. Heat the oil and pour it over the asparagus. Add spices and soy sauce. Mix well. Put marinate in the refrigerator for 2-3 hours.
    Heat the oil and pour it over the asparagus.
Add spices and soy sauce. Mix well.
Put marinate in the refrigerator for 2-3 hours.
  3. Tomato and bell pepper cut into the same cubes. Slightly salted trout or any other red fish (salmon, sockeye salmon) cut into small pieces.
    Tomato and bell pepper cut into the same cubes.
Slightly salted trout or any other red fish (salmon, sockeye salmon) cut into small pieces.
  4. To connect in a deep casserole with asparagus, tomatoes, sweet pepper and trout. If there is not enough salty, the salad can be additionally seasoned with soy sauce.
    To connect in a deep casserole with asparagus, tomatoes, sweet pepper and trout.
If there is not enough salty, the salad can be additionally seasoned with soy sauce.

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