Japanese Fish Salad


Rating: 3.78 / 5.00 (9 Votes)


Total time: 45 min

Ingredients:











For the sauce:










Instructions:

Gently cook the fillets in the fish stock. Take them out, let them cool down and cut them into pieces.

Weigh the anchovy fillets finely. Mix with the spices, juice of a lemon or vinegar, mustard and enough oil to make a marinade.

Cut onion, apples and cucumber into small cubes. Cut oranges into wedges and pineapple into coarse cubes, divide tangerines only into slices. Drain the canned fruit well.

Mix carefully together with the long grain rice.

Add the fish last. Allow to cool slightly.

Divide evenly into bowls and garnish with fruit and skinned tomato slices.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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