CookPal AI
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Salmon and Lotus Root Nanban Stir-fry

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Main Ingredients

    • 🐟 200g salmon fillets
    • 150g lotus root
    • Potato starch as needed
    • 1 tbsp salad oil

  • Nanban Sauce

    • 1 tbsp sake
    • 🍬 1/2 tbsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1/2 tsp chili powder

  • Tartar Sauce

    • 🥚 1 egg
    • 20g tsubozuke pickles
    • 2 tbsp mayonnaise
    • 🧂 Salt and pepper to taste

ÉTAPES

1

Finely chop the tsubozuke pickles. In a microwave-safe container, beat the egg and cover loosely with plastic wrap. Microwave at 600W for 30 seconds, stir, then microwave for another 20 seconds until set. Break apart with a fork, let cool, and mix with the remaining tartar sauce ingredients.

2

Pat the salmon dry with paper towels and cut into bite-sized pieces. Coat both sides with potato starch.

3

Peel the lotus root, cut it lengthwise in half, then slice into 7mm thick pieces. Soak in water briefly, drain, and pat dry. Coat both sides with potato starch.

4

Heat salad oil in a frying pan over medium heat. Add the salmon and lotus root, cooking until browned on one side. Flip and cook for another 3 minutes.

5

Add the nanban sauce ingredients to the pan and stir to coat evenly. Serve on a plate and top with tartar sauce.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 25g
    Graisses

💡 Astuces

Use fresh salmon for the best flavor and texture.Adjust the chili powder in the nanban sauce to suit your spice preference.Prepare the tartar sauce in advance to save time during cooking.

⚠️ Précautions

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