RECIPE CHILI GLAZED SALMON WITH RICE AND TEMPURA
Recipe for sweet-spicy salmon, rice and Tempura, ofcourse you can substitute Tempura for other vegetables.
Seafood dishes from China for 2 persons
Ingredients
- Salmon
- 2 salmon fillets, with skin
- 4 tbsp honey
- 3 tbsp vinegar
- chiliflakes, to taste
- 1 clove garlic, minced
- 1 shallot, minced
- 1 tbsp oliveoil
- Rice
- 1 cup White and wild rice
- bunch cilantro, chopped
- 1 clove garlic, minced
- 1-2 tbsp olive oil
- salt to taste
- Tempura
- Tempura flour
- Ice water and ice cubes
- 1/2 pnd green asparagus, cleaned
- 1/2 pnd large carrots, cut lengthwise
- 1/4 pnd shrimp, medium size
Preparation
Salmon
Preheat oven to 180C/380F. Saute garlic and shallot on low heat in oil. Add honey, vinegar and chiliflakes and reduce until slighty thickened. Rub salmon generously with sauce and roast in oven. Half way drizzle again with sauce.
Rice
Prepare rice according to package. Meanwhile make a dressing of cilantro, garlic and oil in a blender or something. When rice is done stir in dressing and bring to taste with salt and pepper.
Tempura
Prepare flour mixture according to package with ice cold water. Blanch hard vegetables first.
Heat oil to 180C/380F. Coat vegetables with flour mixture and deepfry in oil until golden. Leave to drain and sprinkle with salt.
Serve
Serve with rice as a tower and use left over glaze as a sauce and drizzle over rice.
Preheat oven to 180C/380F. Saute garlic and shallot on low heat in oil. Add honey, vinegar and chiliflakes and reduce until slighty thickened. Rub salmon generously with sauce and roast in oven. Half way drizzle again with sauce.
Rice
Prepare rice according to package. Meanwhile make a dressing of cilantro, garlic and oil in a blender or something. When rice is done stir in dressing and bring to taste with salt and pepper.
Tempura
Prepare flour mixture according to package with ice cold water. Blanch hard vegetables first.
Heat oil to 180C/380F. Coat vegetables with flour mixture and deepfry in oil until golden. Leave to drain and sprinkle with salt.
Serve
Serve with rice as a tower and use left over glaze as a sauce and drizzle over rice.