Cod Salad with Tangerines and Mango Vinegar Dressing
2 servings
15 minutes
Everyone has known for a long time that citrus fruits make fish more interesting and brighter. Lemon is most often used for this, but the one with the tangerine also turned out great - there is about four times more fish than tangerines , which creates a beautiful balance of flavors on the plate.
1
Rinse the cod fillet, dry it with a towel, rub with salt and spices, and place it in a steamer with bay leaf, thyme, and coriander. Steam for 8 minutes.
- Cod fillet: 200 g
- Bay leaf: 1 piece
- Thyme: 1 stem
- Fresh cilantro (coriander): 1 stem
- Turmeric: pinch
- Asafoetida (hing): pinch
- Sea salt: pinch
- Ginger: pinch
2
Drizzle the cooked fish with lemon juice and cut it into pieces of 2-3 cm.
- Cod fillet: 200 g
- Lemon juice: 20 ml
3
Wash the lettuce leaves, dry them with a towel, tear them, and place them in a bowl.
- Iceberg lettuce: 150 g
4
Slice the cucumber into very thin rounds and add to the salad leaves.
- Cucumbers: 1 piece
5
Add fish, peanuts, and mandarin segments (if the mandarin is large, they can be cut in half).
- Cod fillet: 200 g
- Mandarins: 1 piece
- Shelled unsalted peanuts: 100 g
6
Mix vinegar with mango puree and dress the salad. This mixture can be safely replaced with ready-made mango vinegar, about 40 ml will be needed.
- White wine vinegar: 30 ml
- Mango puree: 2 tablespoons