UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Ethnic salad

Dried Fish

Salad

Wine

Beer

Whisky with Soda

Break up and combine. What a quick ethnic salad recipe!

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

  1. Preheat oven toaster. Bake flounder until cooked.
  2. Remove bones. Flake apart.
  3. Shred cucumber, carrot, onion. Pat dry and remove moisture.
  4. Finely chop shiso leaf, garlic.
  5. Combine sugar, lemon juice, nam-pla, sesame oil.
  6. 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.

Best paring with Beer

Best paring with Whisky with Soda