Summary

Ingredients

• 800 g white cabbae
• 1 tablespoon salt
• 2 tablespoon sugar
• 1 lemon (s), add the juice from it
• 200 g carrot (s)
• 6 stalks mint
• Sesame oil, toasted
• 25 g iner, (sushi iner) pickled
• 2 teaspoon soy sauce
• 3 tablespoon honey
• 2 chili sauce, (Thai sweet chili sauce)
• 4 salmon fillet (s)
• Oil, for frying

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Instructions

1. Coarsely grate the white cabbage. Mix with salt and sugar and knead vigorously with your hands. Squeeze lemon juice and add to it. Peel the carrots and grate them roughly as well. Wash and dry the mint, pluck the leaves off and chop finely. Mix everything with the cabbage and season with the sesame oil.
2. Finely chop the ginger and mix with the soy sauce, honey and the chilli sauce. Heat the oil in a pan and fry the salmon on both sides until crispy. Turn off the stove and spread the sauce over the salmon. Turn several times and let glaze briefly.
3. Serve the salmon with the coleslaw.