Spinach salad with fish and sea buckthorn sauce

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Fry sea buckthorn in butter with lemongrass until soft - 3-4 minutes.

2. STEP 2

   

   Cut the onion into thick strips, cut the Thai chili several times, cut the red chili into rings, chop the garlic, chop the cilantro coarsely, pick the mint leaves from the stems. Grate the ginger and squeeze the juice out of it using a sieve, discard the pulp.

3. STEP 3

   

   Remove the lemongrass from the sea buckthorn and rub the sea buckthorn through a sieve into a saucepan. Add 50 ml water, ginger juice, Thai chilli and 4 teaspoons sugar. Cook for 5 minutes until thickened, add salt to taste, stir and remove from heat.

4. STEP 4

   

   Mix tempura, 300 ml water, turmeric and salt using a whisk. Leave it for 5 minutes and then stir again.

5. STEP 5

   

   Cut the fish into slices 5-7 mm thick. Salt, pepper, roll them in starch, dip them one by one in tempura and carefully lower them into heated vegetable oil. Fry for 2-3 minutes until crispy, but not browned.

6. STEP 6

   

   Heat 15 ml of vegetable oil in a frying pan, quickly fry the onion and chili, add a teaspoon of sugar, fish sauce and garlic, stir and remove from heat.

7. STEP 7

   

   Mix spinach with mint and cilantro, place them in the center of the plate, place fried onions and chili on the greens, place pieces of fish in a circle, pour sea buckthorn sauce over them, sprinkle fried cashews on top of the salad.