Ingredients
- 1 salmon fillet (fresh or frozen)
- 2 coalfish fillets (fresh or frozen)
- 1/4th cucumber
- 1/4th Chinese cabbage
- handful of cherry tomatoes
- handful of edamame beans
- 100 gram rice
- 1,5 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1/2 tablespoon sambal oelek
- tablespoon of honey
- about 2 cm (0.8 inch) ginger root
- 1 garlic clove
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- 2 medium-sized bowls
- spoon
- medium-sized pan
- colander
- skimmer
- grater
- large skillet
Preparation — 15 minutes
FILL a medium-sized pan with water and salt and bring to a boil. COOK the edamame beans for about 2 minutes in the boiling water, remove them using a skimmer and bring the water back to a boil. COOK the rice according to the package, depending on the type of rice you’re using.
Meanwhile COMBINE soy sauce, honey, sambal and sesame oil in a medium-sized bowl. PEEL and finely chop the garlic clove, also PEEL and finely grate the ginger root and add it to the sauce.
RINSE the Chinese cabbage and chop into fine strips, combine with a little bit of the sauce and set aside. DIVIDE the cherry tomatoes into halves, the cucumber into strips and also set aside. CUT the salmon and coalfish into bite-size pieces and combine them with the rest of the sauce.
Finishing the salmon and coalfish rice salad — 10 minutes
DRAIN the rice and place under running cold water until the rice will be about lukewarm. HEAT a large skillet on medium heat. COOK the fish a few minutes in the hot pan and then COMBINE them with the rice, edamame beans, cherry tomatoes, Chinese cabbage and cucumber. DIVIDE over 2 plates and enjoy!
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