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Salmon and Lotus Root Nanban Stir-fry

成本 $12, 节省 $8

来源: Recommended by CookPal

  • 30 Min
  • 2 份数
  • $12

食材

  • 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

步骤

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.

营养成分

每份

🔥

450

卡路里

  • 25g
    蛋白质
  • 20g
    碳水化合物
  • 25g
    脂肪

💡 小贴士

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.

⚠️ 注意事项

此食谱仅供参考，具体使用需根据个人情况进行调整。