A bright salad with many flavors and textures will be a great addition to tender steamed fish.
Pick your recipe
You will need
- - cod fillet 120-150 g each piece;
- - quinoa 1 tbsp;
- - mango 3 pcs;
- - red onion 1 pc;
- - a mixture of salads 150 g;
- - avocado 1-2 pcs;
- - cilantro (small bunch) 1 pc;
- - olive oil 1 tbsp;
- - chili pepper 1 pc;
- - pepper;
- - salt.
- For refueling
- - lemon juice 3 tbsp;
- - olive oil 6 tbsp;
- - ginger root 2 cm;
- - pepper;
- - salt.
Instruction manual
1
Put the fish in a double boiler and cook for 10-12 minutes, depending on the thickness of the pieces.
2
Rinse the quinoa in cold water and place in a pan. Pour boiling water and cook until tender, about 15 minutes. Throw in a colander and cool.
3
Cut the onion into thin half rings. Heat olive oil in a pan and sauté the onion until dark brown. Transfer to a paper towel to remove grease.
4
Peel the mango and remove the stone. Cut into small cubes. Finely chop the cilantro. Peel the avocado, remove the stone and cut into thin long slices. Sprinkle with lemon juice so that it does not darken. Chili cut into thin rings.
5
For dressing, peel the ginger and grate on a fine grater. Mix with olive oil and lemon juice, salt with pepper and beat the dressing well.
6
Mix quinoa, mango and cilantro. Put lettuce leaves on plates, then a slide of mango and quinoa and pour a little dressing. Put fried onions and slices of avocado, and fish on them. Pour the dressing over the fish and sprinkle with chili rings.
Useful advice
Do not spare the ginger-lemon dressing - without it, the taste of the dish will be incomplete.