Cantonese style egg noodle soup (pork/squid broth)
Ethnic salad
Break up and combine. What a quick ethnic salad recipe!
Processed seafood used
-
五代目常造干物セット
有限会社樫村水産（茨城県）
詳しくはこちら
Processed seafood used
-
Jairo Mendez
Originated in Oaxaca, Mexico. He worked for several famous cake shops and bakeries. Currently he's working at a fancy beach side Mediterranean restaurant. A dad of 4 beautiful kids and a devoted husband in his private life.
- Servings
- 2
- Cooking time
- 20 minutes
- Total servings
- 2
- Cooking time
- 20 minutes
Ingredients
- Flounder with roe
- 1
- Cucumber
- 1
- Onion
- 1/2
- Carrot
- 1/4
- Shiso leaf (Japanese basil)
- 5
- Garlic
- 1 clove
- Sugar
- 1 tbsp
- Lemon juice
- 1 1/2 tbsp
- Nam-pla
- 2 tsp
- Sesame oil
- 1/2 tsp
- Sesame
- some
- Peanuts
- some
Directions
- Preheat oven toaster. Bake flounder until cooked.
- Remove bones. Flake apart.
- Shred cucumber, carrot, onion. Pat dry and remove moisture.
- Finely chop shiso leaf, garlic.
- Combine sugar, lemon juice, nam-pla, sesame oil.
- Toss all ingredients with dressing. Plate and sprinkle nuts and sesame to garnish.
Remarks
If you substitute shiso leaf with cilantro, it'll be more authentic.
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