Salmon filet with asian cucumber salad

Ingredients

Directions

1. 1

   For the salad, rinse sprouts well with hot water and drain well in a sieve. Wash, clean and peel the cucumber. Quarter lengthwise and cut into thin pieces. Clean and wash the chillies and cut them into fine rings

2. 2

   Wash the limes thoroughly, finely grate the peel, halve the limes and squeeze the juice. For the vinaigrette, mix about half the lime juice, chilli, lime zest and 2 teaspoons of sugar. Season with salt and pepper. Fold in 3 tablespoons of oil. Mix cucumbers and sprouts, pour vinaigrette over them

3. 3

   For the paste, peel shallots and dice them very finely. Peel ginger and grate very finely. Wash the coriander, shake dry, pluck the leaves from the stalks and, except for a few leaves for garnishing, chop

4. 4

   mix shallots, remaining chilli, 2 tsp. sugar, ginger, remaining lime peel and juice, coriander green, soy sauce, salt and pepper

5. 5

   Wash the fish, dab dry and cut into 4 slices. Prepare rice in boiling salted water according to package instructions. Heat 2-3 tablespoons of oil in a frying pan, fry fish in it from one side for about 2 minutes, turn. Spread the paste evenly on the fish, fry for about 2 minutes more

6. 6

   Drain the rice, let it drain briefly. Arrange rice and fish on plates with some frying fat, garnish with coriander. Serve salad in small bowls