Trout kebabs in teriyaki sauce with chuka salad
2 servings
20 minutes
Teriyaki salmon skewers with chuka salad is an exquisite dish of Japanese cuisine that combines the tenderness of red fish with the rich umami flavors of Eastern sauces. The origins of this recipe lie in Japanese culinary tradition, where teriyaki is used to impart a bright caramelized taste to dishes. Salmon marinated in teriyaki sauce with hints of lime and oyster sauce is grilled to a light golden crust while retaining its softness and juiciness. The dish is complemented by a refreshing chuka salad with nut sauce that adds unique texture and balances the richness of the fish. Sesame oil and seeds finish the composition, adding subtle nutty notes. This skewer is perfect for festive gatherings or a light dinner, offering harmony of flavors and sophistication of Eastern cuisine.
1
Squeeze juice from 0.5 lime, crush, peel and finely chop garlic.
- Lime: 1 piece
- Garlic: 1 piece
2
Cut the fish into large cubes of 3x3 cm and skewer them (break off the tips of the skewers if necessary).
3
In a lightly heated pan, add teriyaki sauce, lime juice, and oyster sauce, then add sugar and garlic, heating for 1 minute while stirring constantly to prevent the sauce from boiling.
- Teriyaki sauce: 70 ml
- Lime: 1 piece
- Oyster sauce: 20 ml
- Sugar: 4 g
- Garlic: 1 piece
4
Place the fish and fry on low heat (4/10) for 2.5 minutes on each side; during frying, baste the fish with sauce.
- Trout: 350 g
5
Mix chuka salad with nut sauce.
- Chuka salad: 240 g
- Walnut sauce: 10 g
6
Two minutes before it's ready, drizzle the fish with sesame oil.
- Sesame oil: 2 ml
7
Place the fish on a bed of chuka salad, sprinkle with sesame seeds, garnish with a sprig of cilantro, and serve.
- Chuka salad: 240 g
- Sesame seeds: 3 g
- Coriander: 2 g