An original idea for a fish dinner – fillets served with a cucumber salad based on chili and soy sauce.
Ingredients
- red onion: 1
- brown sugar: 2 teaspoons
- red chili pepper: 1
- cucumber: 2
- rapeseed oil: 4 tablespoons
- soy sauce: 3 tablespoons
- salt: 1 pinch
- lime juice: 20 ml
- white sesame seeds: 30 g
- fillet of squid: 480 g
Preparation
- Thaw the fish fillets.
- Peel and slice the onion into thin strips. Peel the cucumbers and slice them lengthwise into thin slices. Mix with the onion. Add 1 tablespoon of soy sauce and juice from 1/2 lime, mix well, and set aside.
- Clean the chili, remove the seeds, and finely chop. Mix with the remaining soy sauce, lime juice, 2 tablespoons of rapeseed oil, brown sugar, and salt, season to taste. Mix with the cucumber and set aside.
- Transfer the sesame seeds to a plate. Rinse and dry the fish fillets, then cut them across into strips about 4 cm wide. Drizzle with the mixture of soy sauce and lime juice and coat one side with sesame seeds. Fry on the remaining rapeseed oil for 3 minutes on each side. Serve with the salad. Goes great with wheat bread or fried potatoes.
