Ingredients
- For marinades:
- Lemon juice: 4 pieces
- Fish sauce: 2 tablespoons (ready-made)
- Chili flakes: 2 tablespoons (chili flakes / powder)
- Green Coriander: Fist (fresh and chopped)
- Spring onion: 6 sticks (chopped)
- Black pepper to taste
- Salmon fillet: 4 pieces (pitted, 300 grams per piece)
- Rice: 4 tablespoons
How to prepare
- For rice: Add the rice to a pan, and fry it over a medium heat, for a quarter of an hour, while shaking the pan repeatedly. After the rice has cooled, beat the pestle until smooth.
- For marinades: Mix the marinade ingredients (lemon juice, fish sauce, chili flakes, chopped fresh coriander, spring onion and black pepper) together. Then, mix with the fried and ground rice, and set the seasoning aside.
- For salmon: The orange portion is reserved exclusively from the boneless cut of the salmon fillet, which are minced in the form of cubes, the size of one centimeter each. Place the cubes on a large plate, then pour the marinade over it, stirring repeatedly, until the seasoning covers each cube.
- Cover the plate with aluminum foil, and keep in the fridge for ten minutes. After the mentioned time has elapsed, take the dish out of the fridge, and leave it for five minutes, aside, before serving.
Tags
APPETIZER AND SALAD