Fish salad he

3 servings

330 minutes

Fish he salad is a vibrant combination of freshness and spiciness rooted in Japanese traditions. Its base is tender fish fillet marinated in a fragrant mix of lemon juice, white wine vinegar, and hot pepper. The addition of beetroot gives the dish a rich color and slight sweetness, while sautéed onion and garlic enhance the depth of flavor. The finishing touch is toasted sesame seeds that add a crunchy texture. This salad is perfect as a standalone dish or as an exotic appetizer to the main meal.

Energy value per serving

• Calories: 375.9
• Proteins: 31.9g
• Fats: 21.2g
• Carbohydrates: 15.8g

Ingredients

• Fish fillet: 500 g
• Beet: 1 pc
• Onion: 2 head
• Olive oil: 3 tbsp
• Sea salt: to taste
• White wine vinegar: 1 tbsp
• Garlic: 1 clove
• Lemon juice: 2 tbsp
• Roasted sesame: to taste

Cooking steps

1. Clean the fish from bones, slice it thinly, and marinate for a few hours. For the marinade, mix vinegar with lemon juice, add red hot pepper and salt.

   Required ingredients:

   • Fish fillet: 500 g
   • White wine vinegar: 1 tablespoon
   • Lemon juice: 2 tablespoons
   • Sea salt:  to taste

2. Slice the onion into half rings.

   Required ingredients:

   • Onion: 2 heads

3. Peel the beetroot and cut it into strips. Mix with onion and sauté in olive oil.

   Required ingredients:

   • Beet: 1 piece
   • Onion: 2 heads
   • Olive oil: 3 tablespoons

4. Chop the garlic and add it to the fish.

   Required ingredients:

   • Garlic: 1 clove

5. Combine fish and vegetables. Mix and sprinkle with sesame.

   Required ingredients:

   • Fish fillet: 500 g
   • Beet: 1 piece
   • Onion: 2 heads
   • Garlic: 1 clove
   • Roasted sesame:  to taste