Composition / ingredients
Step-by-step cooking
Step 1:
Fry sea buckthorn in butter with lemongrass until soft — 3-4 minutes.
Step 2:
Cut the onion into thick strips, cut the Thai chili several times, cut the red chili into rings, chop the garlic, chop the cilantro coarsely, tear the mint leaves from the stems. Grate the ginger and squeeze the juice out of it with a sieve, discard the pulp.
Step 3:
Remove the lemon grass from the sea buckthorn, rub the sea buckthorn through a sieve into a saucepan. Add 50 ml of water, ginger juice, Thai chili and 4 teaspoons of sugar. Cook for 5 minutes until thickened, add salt to taste, stir and remove from heat.
Step 4:
Mix tempura, 300 ml of water, turmeric and salt with a whisk. Leave it for 5 minutes, and then mix it again.
Step 5:
Cut the fish into 5-7 mm thick slices. Add salt, pepper, roll them in starch, dip them one at a time in tempura and gently dip them in heated vegetable oil. Fry for 2-3 minutes until crisp, but do not brown.
Step 6:
Heat 15 ml of vegetable oil in a frying pan, quickly fry the onion with chili, add a teaspoon of sugar, fish sauce and garlic, mix and remove from heat.
Step 7:
Mix spinach with mint and cilantro, put them in the center of the plate, put fried onions with chili on the greens, lay the pieces of fish in a circle, pour sea buckthorn sauce over them, sprinkle fried cashews on top of the salad.
Fry sea buckthorn in butter with lemongrass until soft — 3-4 minutes.
Recipe preparation photos: Spinach salad with fish and sea buckthorn sauce - step 2
Cut the onion into thick strips, cut the Thai chili several times, cut the red chili into rings, chop the garlic, chop the cilantro coarsely, tear the mint leaves from the stems. Grate the ginger and squeeze the juice out of it with a sieve, discard the pulp.
Remove lemon grass from sea buckthorn, rub sea buckthorn through a sieve into a saucepan. Add 50 ml of water, ginger juice, Thai chili and 4 teaspoons of sugar. Cook for 5 minutes until thickened, add salt to taste, stir and remove from heat.
Mix tempura, 300 ml of water, turmeric and salt with a whisk. Leave it for 5 minutes, and then mix it again.
Cut the fish into slices 5-7 mm thick. Add salt, pepper, roll them in starch, dip them one at a time in tempura and gently dip them in heated vegetable oil. Fry for 2-3 minutes until crisp, but do not brown.
Heat 15 ml of vegetable oil in a frying pan, quickly fry the onion with chili, add a teaspoon of sugar, fish sauce and garlic, mix and remove from heat.
Mix spinach with mint and cilantro, put them in the center of the plate, put fried onions with chili on the greens, lay the pieces of fish in a circle, pour sea buckthorn sauce over them, sprinkle fried cashews on top of the salad.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Turmeric - 325 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Sea buckthorn - 52 kcal/100g
- Cashews - 561 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Brown Sugar - 394 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Lemongrass - 104 kcal/100g
- Fish broth - 49 kcal/100g
- Cod fillet - 80 kcal/100g
