Fish Salad Recipe
For lovers of cuisine with a Japanese accent, I offer an original salad of two types of fish with an unusual ingredient – pickled ginger. Very tasty.
Servings
3
Cook Time
20minutes
Servings
3
Cook Time
20minutes
Ingredients
Instructions
  1. For cooking, we take any salmon fish according to your taste and capabilities. I have the most budgetary – pink salmon. We clean the fish, cut it into fillets, cut into cubes about 1.5 cm in size. I recommend leaving the skin, it is not hard in the pink salmon. And without the skin, the pieces will fall apart when frying.
  2. Grease the hot pan with oil and put the fish pieces.
  3. Fry pieces of fish over medium heat so that they are browned on all sides. The total time is 5 minutes, do not overdry. Place the fish pieces on a paper towel to remove excess oil and let cool.
  4. We take any smoked or lightly salted salmon fish, I have chum salmon. Fillet and cut into small cubes about 1 cm in size. The ratio of fried fish and salted (smoked) should be 4 to 1.
  5. We take pickled ginger. You can buy it or prepare it yourself according.
  6. Put chilled fried fish, smoked fish, chopped pickled ginger and cilantro in a bowl.
  7. Season the salad with odorless vegetable oil and soy sauce.
  8. Gently mix the salad so as not to crush the fried fish pieces.
  9. Gently mix the salad so as not to crush the fried fish pieces.
  10. Put the chilled fish salad in the glasses just before serving.
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