Ntụziaka Brazil
Azụ salmon ụtọ-na-ụtọojoo na akwụkwọ nri ose (Salmão agridoce com legumes picantes)
Salmon dị ụtọ-na-ụtọojoo na akwụkwọ nri na-adị crispy ma nwee obere ose. Ọ dabara maka nri abalị ngwa ngwa ma baa uru n’ahụ.
0.0 / 5 nke 0 nyocha
Ngwa
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
Ebe a ga-achọta ihe oriri
Akwụkwọ nri, garlic, ginger, honey, basil na rice dị na ahịa ma ọ bụ supermarket. Salmon, edamame, rice vinegar, soy sauce, sesame oil na cornflour na-adịkarị na nnukwu supermarket ma ọ bụ ụlọ ahịa nri Asia; frozen green peas bụ naanị ihe eji dochie edamame.
Usoro nkwadebe
- 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
Nlebanya
Nri a na-ejikọta salmon a sịrị ngwa ngwa n’ime pan na sos ụtọ-na-ụtọojoo, tinyere akwụkwọ nri a soteere nwere obere ose. Ọ bụ nri nwere nguzozi, ụtọ na uru maka onye chọrọ ihe ngwa ngwa.
Red cabbage, carrot, onion, garlic, ginger a kọrọ akọrọ na edamame na-eme ntọala akwụkwọ nri nwere agba ma na-akụ crunch. Ose dedo-de-moça na-enye obere ọkụ na-enweghị imeri ụtọ ndị ọzọ.
Usoro ya dị mfe ọbụna maka onye ka na-amụta isi nri, ma nsonaazụ ya dị mma maka oge pụrụ iche. Sos sitere na rice vinegar, soy sauce na honey na-eme ka nri ahụ maa mma ma nwee ọdịiche ụtọ.
Red cabbage, carrot, onion, garlic, ginger a kọrọ akọrọ na edamame na-eme ntọala akwụkwọ nri nwere agba ma na-akụ crunch. Ose dedo-de-moça na-enye obere ọkụ na-enweghị imeri ụtọ ndị ọzọ.
Usoro ya dị mfe ọbụna maka onye ka na-amụta isi nri, ma nsonaazụ ya dị mma maka oge pụrụ iche. Sos sitere na rice vinegar, soy sauce na honey na-eme ka nri ahụ maa mma ma nwee ọdịiche ụtọ.
Ogo na nkọwa