CookPal AI
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Salmon and Lotus Root Nanban Pickle

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🐟 200g salmon fillets
    • 150g lotus root
    • 🍆 160g eggplant
    • 5 shiso leaves
    • 🧂 Pinch of salt and pepper
    • Potato starch as needed
    • Salad oil as needed

  • Nanban Sauce

    • 🍬 2 tbsp sugar
    • 3 tbsp vinegar
    • 🧂 2 tbsp soy sauce
    • 💧 150ml water
    • 1 tsp sliced chili

ÉTAPES

1

Cut salmon into bite-sized pieces, pat dry with paper towels, and coat with potato starch.

2

Slice lotus root into 7mm thick pieces and soak in water for 3 minutes. Cut eggplant into 4cm pieces, making diagonal cuts on the skin. Slice shiso leaves finely.

3

Mix all Nanban sauce ingredients in a bowl.

4

Heat salad oil in a pan over medium heat. Fry eggplant and lotus root for 4–5 minutes until golden. Drain oil and add to Nanban sauce.

5

Fry salmon in the same pan for 3–4 minutes until crispy. Drain oil and add to Nanban sauce.

6

Mix everything well and let it rest for 10 minutes to absorb flavors.

7

Serve on a plate and garnish with shiso leaves.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 30g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh salmon for better flavor.Adjust the vinegar and sugar ratio to suit your taste.Serve chilled for a refreshing twist.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.