Brazilski recept
Slatko-kiseli losos s pikantnim povrćem (Salmão agridoce com legumes picantes)
Ukusan slatko-kiseli losos s hrskavim, blago pikantnim povrćem. Odličan za brzu i hranjivu večeru.
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Sastojci
1/2 red cabbage (about 400 g)
1 carrot
1 cup (tea cup) frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks), about 500 g
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup (tea cup) rice vinegar
1/4 cup (tea cup) soy sauce
3 tablespoons honey
1 teaspoon cornflour
1 carrot
1 cup (tea cup) frozen edamame (green soybeans)
1 onion
1 large garlic clove
1/2 tablespoon grated ginger
1 dedo-de-moça chilli
1 tablespoon vegetable oil (for sautéing the vegetables)
1/2 tablespoon vegetable oil (for sautéing the vegetables)
1 teaspoon toasted sesame oil
Salt to taste
Fresh basil leaves to taste (for serving)
4 skinless salmon fillets (or 4 steaks), about 500 g
1 tablespoon vegetable oil (for grilling the salmon)
1/2 cup (tea cup) rice vinegar
1/4 cup (tea cup) soy sauce
3 tablespoons honey
1 teaspoon cornflour
Gdje pronaći sastojke
Povrće, češnjak, đumbir, med, bosiljak i rižu potražite na tržnici ili u supermarketu. Losos, edamame, rižin ocat, soja umak, sezamovo ulje i kukuruzni škrob dostupni su u većim supermarketima ili azijskim trgovinama; smrznuti grašak može biti samo zamjena za edamame.
Upute za pripremu
- Cut the red cabbage into pieces of about 3 cm
- Transfer the cabbage to a bowl, wash well under running water and leave to drain in a sieve
- Peel the carrot and cut it in half lengthways, then into 0.5 cm half-moons
- Peel and cut the onion into large 3 cm cubes
- Peel the garlic, cut it in half and slice each half into thin strips
- Wash, dry and cut the dedo-de-moça chilli in half, discard the seeds and slice into thin strips
- Heat 1 tablespoon vegetable oil in a large frying pan over medium heat
- Add the carrot and onion, season with a pinch of salt and sauté for 3 minutes, until the onion wilts and the carrot begins to soften
- Add the garlic, ginger and dedo-de-moça chilli and sauté for 1 more minute to release the aromas
- Drizzle in 1/2 tablespoon vegetable oil, add the red cabbage and season with salt
- Sauté for 2 minutes, just until the cabbage begins to wilt while keeping its crunch
- Add the frozen edamame and stir for 1 minute to thaw
- Transfer the sautéed vegetables to a bowl and set aside
- When serving, finish the vegetables with the fresh basil leaves
- In a measuring jug, mix the rice vinegar, soy sauce, honey and cornflour, stirring well to dissolve the starch
- Return the frying pan to high heat and drizzle in 1 tablespoon vegetable oil
- Place the salmon fillets in the hot pan and sear for 3 minutes on one side
- Turn the salmon and sear for another 2 minutes on the other side; the fish should not cook completely at this stage
- Remove the salmon from the frying pan and set aside on a platter
- Discard the excess fat from the frying pan and return it to high heat
- Pour the sweet-and-sour sauce mixture into the frying pan; the sauce will bubble and then begin to thicken
- Cook the sauce for about 5 minutes, stirring occasionally with a spatula, until it reaches the desired consistency (thick and glossy)
- Return the seared salmon to the frying pan with the sauce
- Spoon the sauce over the salmon and cook for 1 more minute to finish cooking and bring the flavours together
- Serve the sweet-and-sour salmon drizzled with the sauce, with the sautéed vegetables and rice
Napomene
Ovo jelo spaja sočnost lososa zapečenog u tavi sa živahnim slatko-kiselim umakom i povrćem kratko pirjanim uz pikantnu notu. To je uravnotežen i aromatičan obrok za brzu pripremu.
Tanko narezan crveni kupus, mrkva, luk, češnjak, naribani đumbir i edamame čine šarenu, hrskavu osnovu. Papričica dedo-de-moça dodaje blagu toplinu bez preuzimanja okusa.
Priprema je jednostavna i za početnike, a rezultat dovoljno profinjen za posebne prilike. Umak od rižina octa, soja umaka i meda daje jelu sjaj i privlačan kontrast okusa.
Tanko narezan crveni kupus, mrkva, luk, češnjak, naribani đumbir i edamame čine šarenu, hrskavu osnovu. Papričica dedo-de-moça dodaje blagu toplinu bez preuzimanja okusa.
Priprema je jednostavna i za početnike, a rezultat dovoljno profinjen za posebne prilike. Umak od rižina octa, soja umaka i meda daje jelu sjaj i privlačan kontrast okusa.
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