Asian salad with cod liver
4 servings
30 minutes
Asian salad with cod liver is a vibrant embodiment of the flavor harmony of Pan-Asian cuisine. Its origin is inspired by traditional Asian combinations of fresh herbs, spicy spices, and tangy sauces. The dish is based on tender cod liver that pairs perfectly with airy rice, aromatic spinach, and refreshing mint. The dressing made from lime, soy and fish sauce, sesame oil, and rice vinegar adds a rich flavor with a slight acidity and spicy notes of chili. This salad not only delights the taste buds but also serves as a healthy source of omega-3 fatty acids and vitamins. It can be served as a standalone dish or as part of an exquisite Asian menu alongside light appetizers or seafood.
1
Grate the lime zest on a fine grater and squeeze the juice from half a lime.
- Lime: 1 piece
- Lemon: 0.3 piece
2
Peel and chop the garlic.
- Garlic: 1 clove
3
Chop the chili pepper finely.
- Chili pepper: 0.5 piece
4
Chop all the mint finely.
- Fresh mint: 1 bunch
5
Prepare the dressing: combine soy sauce, rice vinegar, sesame oil, lime juice and zest, sugar, fish sauce, garlic, chili, and half of the chopped mint.
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sesame oil: 1 tablespoon
- Lime: 1 piece
- Fish sauce: 1 teaspoon
- Garlic: 1 clove
- Chili pepper: 0.5 piece
- Fresh mint: 1 bunch
6
Boil the rice according to the instructions on the package.
- Rice: 100 g
7
Squeeze juice from a quarter of a lemon.
- Lemon: 0.3 piece
8
Heat olive oil and butter in a pan, add spinach and sauté lightly. Remove from heat and drizzle with lemon juice.
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Fresh spinach leaves: 150 g
- Lemon: 0.3 piece
9
Add dressing and spinach to the cooked rice, mix everything, and place it on a large plate.
- Rice: 100 g
- Fresh spinach leaves: 150 g
10
Pat the pieces of cod liver with a paper towel, place them on top of the salad, and sprinkle with the remaining mint.
- Cod liver: 300 g
- Fresh mint: 1 bunch
