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.
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.
- Fish fillet: 500 g
- White wine vinegar: 1 tablespoon
- Lemon juice: 2 tablespoons
- Sea salt: to taste
2
Slice the onion into half rings.
- Onion: 2 heads
3
Peel the beetroot and cut it into strips. Mix with onion and sauté in olive oil.
- Beetroot: 1 piece
- Onion: 2 heads
- Olive oil: 3 tablespoons
4
Chop the garlic and add it to the fish.
- Garlic: 1 clove
5
Combine fish and vegetables. Mix and sprinkle with sesame.
- Fish fillet: 500 g
- Beetroot: 1 piece
- Onion: 2 heads
- Garlic: 1 clove
- Toasted sesame seeds: to taste
