Salmon Tataki With ponzu Sweet Sauce is a healthy seafood with a tasty and creamy flavor.
Ingredients:
65 ounces sashimi grade salmon
Ponzu Gelee:
2 tablespoons powdered galatine
1 tablespoon Kikkoman soy sauce
1 / 2 tbsp lemon juice
1 tablespoon sugar syrup
1 / 2 tablespoons vinegar cooking
Garnishes:
5 g red onion, thinly sliced
2 g green chilies, thinly sliced
2 g coriander leaves
salt and pepper to taste
Directions:
* Peel the skin of the salmon and sliced as thick as 3 mm. Arrange on a plate or a plate heat-resistant stainless steel. Spray the surface with a blow-up surface of the troch salmon changes color.
* Ponzu Gelee: Place all ingredients in a gelatine kecualai saucepan, heat until hot (but not boiling).
* Enter the gelatine, stir until dissolved.
* Pour into a container, let cool and store in refrigerator until hardened. Cut into small dice.
* Artwork: Soak the slices briefly in chilli and coriander leaves in ice water, drain immediately.
* Presentation: Arrange the salmon slices and garnish ingredients in a serving dish.
* Sprinkle with ponzu Gelee. Add salt and pepper. If you like, can be sprinkled with extra virgin olive oil.
see also:Japanese Chicken Katsu Recipe, Tofu Claypot Special, afritada
    |
