Bright salad with a set of tastes and textures will be fine addition to the gentle fish steamed.
It is required to you
- - cod fillet of 120-150 g each piece;
- - kinoa of 1 St;
- - mango of 3 pieces;
- - onions of red 1 piece;
- - mix of salads of 150 g;
- - avocado of 1-2 pieces;
- - cilantro (small bunch) of 1 piece;
- - olive oil of 1 tablespoon;
- - chili pepper of 1 piece;
- - pepper;
- - salt.
- For gas station
- - lemon juice of 3 tablespoons;
- - olive oil of 6 tablespoons;
- - root of ginger of 2 cm;
- - pepper;
- - salt.
Instruction
1. Put fish in the double boiler and prepare 10-12 minutes, depending on thickness of pieces.
2. Wash out a kino in cold water and put in a pan. Fill in with boiled water and you cook until ready, about 15 minutes. Cast away on a colander and cool.
3. Cut onions thin half rings. Warm olive oil in a frying pan and fry onions till dark brown color. Shift to a paper towel to scud.
4. Peel mango and remove a stone. Cut in small cubes. Small chop cilantro. Peel avocado, remove a stone and cut thin long segments. Sprinkle lemon juice that didn't darken. Cut Chile thin ringlets.
5. For gas station peel ginger and rub on a small grater. Mix with olive oil and lemon juice, salt pepper and well shake up gas station.
6. Mix a kino, mango and cilantro. Lay out lettuce leaves on plates, then the mound of mango and a kino and pour dressing a little. Put fried onions and segments of avocado, and on them fish. Pour fish dressing and strew with ringlets of Chile.