Brasilianescht Rezept
Séiss-sauere Saumon mat schaarfem Geméis (Salmão agridoce com legumes picantes)
Leckere Rezept mat séiss-saurem Saumon a knackegem, liicht schaarfem Geméis. Perfekt fir e séieren an nährstoffräichen Owesiessen.
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Ingredienten
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
Wou d’Ingredienten ze fanne sinn
Geméis, Knuewelek, Ingwer, Hunneg, Basilikum a Räis kritt een um Maart oder am Supermarché. Saumon, Edamame, Räisesseg, Sojazooss, Sesamueleg a Maisstäerk fënnt een éischter a grousse Supermarchéen oder asiatesche Geschäfter; gefruer Ierbsen nëmmen als Ersatz fir Edamame.
Zoubereedung
- 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
Notizen
Dëse Plat verbënnt de saftëge Saumon aus der Pan mat enger lieweger séiss-saurer Zooss an ugeschwenktem Geméis mat enger schaarfer Nout. Dat gëtt eng equilibréiert, aromatesch Molzecht fir wann et séier goe soll.
Roude Kabes, Muert, Ënn, Knuewelek, Ingwer an Edamame maachen eng faarweg a knackeg Basis. Dedo-de-moça-Chili bréngt mëll Hëtzt dobäi, ouni déi aner Goûten ze iwwerdecken.
D’Virbereedung ass einfach genuch fir Ufänger, mee d’Resultat ass fein genuch fir speziell Geleeënheeten. D’Zooss aus Räisesseg, Sojazooss an Hunneg mécht de Plat blénkeg a schmaachvoll.
Roude Kabes, Muert, Ënn, Knuewelek, Ingwer an Edamame maachen eng faarweg a knackeg Basis. Dedo-de-moça-Chili bréngt mëll Hëtzt dobäi, ouni déi aner Goûten ze iwwerdecken.
D’Virbereedung ass einfach genuch fir Ufänger, mee d’Resultat ass fein genuch fir speziell Geleeënheeten. D’Zooss aus Räisesseg, Sojazooss an Hunneg mécht de Plat blénkeg a schmaachvoll.
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