Lukewarm Seafood Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g fish (fishballs, frozen from the Asian store), different types
- 100 g seafood (e.. Surimir rolls, small octopuses, tentacles ), mixed, no mussels
- 1 bunch coriander greens, large bunch
- 1 onion (s)
- 2 cloves garlic
- 0.5 ½ cucumber (s)
- 1 tomato (s)
- 150 ml water, warm
- salt and pepper
- 0.5 teaspoon ½ chili powder, possibly less
- some oil
- 0.5 ½ lemon (s), add the juice
Print Recipe
Pin Recipe Instructions
- Quarter the cucumber lengthways and cut into small pieces. Halve the onion and cut into half rings. Chop the garlic cloves.
- Fry the fishballs and seafood in a little oil. Remove the pan from the hot plate and immediately add the cucumber pieces, onion rings and garlic, salt and pepper to taste and mix everything together.
- Allow to cool and in the meantime cut the tomato (like the cucumber) into 1/4 slices and coarsely pluck the coriander. When the mixture in the pan is just warm, mix in the tomato and coriander.
- Only now add the chili powder and lemon juice and fill up with the warm water (so much that the mixture no longer completely binds it). Let it cool down until it`s just lukewarm. Rice goes well with it.
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