Anniversary Bowl

Summary

Ingredients

For the fish:

• 15 g iner
• 4 tablespoon honey, liquid
• 2 tablespoon soy sauce, low in salt
• 400 g salmon fillet (s), ready to cook
• 2 tablespoon oil, neutral

For the sauce: (lime soy sauce)

• 10 g iner
• 1 clove garlic
• 100 ml soy sauce, low in salt
• 3 tablespoon sugar, brown
• 50 ml mirin
• 50 ml lime juice
• 1 tablespoon cornstarch

For the sauce: (wasabi sauce)

• 150 g crème fraîche
• 3 tablespoon lime juice
• 1 teaspoon wasabi paste

Moreover:

• 150 g basmati rice
• salt
• 180 g edamame, frozen (edamame kernels)
• 2 mini cucumber (s) à 150 g
• 1 mango (s)
• 2 stalks mint
• 2 tablespoon lime juice
• 4 tablespoon peanuts, unsalted
• 2 avocado (s)
• 1 bunch coriander
• 4 tablespoon fried onions

Print Recipe Pin Recipe

Instructions

1. For the marinated salmon, finely chop the ginger and mix with honey and soy sauce. Put salmon in a freezer bag. Pour in the marinade. Close the bag and spread the marinade around the salmon. Chill for 1 hour.
2. For the lime soy sauce, cut the ginger into slices. Press on the garlic. Bring the ginger, garlic, soy sauce, sugar, mirin and lime juice to the boil. Remove the garlic. Dissolve the starch in a little cold water, pour into the sauce while stirring and cook for 1 minute. Keep the sauce warm.
3. For the wasabi sauce, stir crème fraîche with lime juice and wasabi paste until smooth.
4. Cook the rice in boiling salted water and drain. Put the rice back in the pot. Place a kitchen towel between the pot and the lid so that the steam is absorbed by the towel.
5. Cook the edamame in boiling salted water for 3 - 5 minutes and drain.
6. Peel the cucumber, cut in half lengthways, core and finely dice. Peel the mango, cut the pulp from the stone and finely dice. Chop the mint, mix with the cucumber, mango and lime juice. Roughly chop the peanuts. Halve, core, peel and cut the avocados into thin slices.
7. Remove the salmon from the marinade. Heat oil in a pan. Fry the salmon in it over medium to high heat for 3 minutes. Pour in the marinade and bring to the boil.
8. Arrange rice, edamame, cucumber-mango mixture and avocado in 4 bowls. Roughly pluck the salmon and spread on top. Drizzle with the sauces and sprinkle with peanuts, fried onions and coriander leaves.
9. Tip: I have already prepared this bowl with wafer-thin rice noodles. Also very tasty just a little harder to eat.

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