In this recipe, pike perch can be replaced by another river fish, for example, perch. For the sauce, take small squid - they are tender. If you can not find them - buy cocktail (smallest) shrimp. For piquancy in the sauce, you can add chili.
Undersea world
If the salad of sea kale not to taste - it can be replaced with Japanese seaweed nori. Dark plates in packs are sold in the supermarket: they can be used for home sushi, season them with soup or fish salads. Dried seaweed wakame is an obligatory ingredient in miso soup. In stores they are exhibited on the shelves "All for Sushi". Wakame must be soaked in warm water - they increase in volume by 3-4 times. After that, use them in salads, soups and as a side dish. The main competitor of sea cabbage is a salad of seaweed chi-shi wakame or seid salad. Usually it is sold in cookies already ready: the marinade includes soy sauce, chili, sesame and oil from it, rice vinegar.
Fillet of pike perch in oriental style
Ingredients: 200 g fillet of pike perch, 40 grams of rice noodles, 40 grams of algae hiyashi wakame, 10 g of olive oil, 4 cherry tomatoes, a quarter of a bunch of dill, a few drops of sesame oil, salt, pepper, lemon slice. For the sauce: 40 g of cream with 30% fat, 25 g of mini-squid, 15 g of oyster sauce, 10 g of oil. For decoration: shnit-onion, kumquat (small tangerines).
Cooking:
Grate the fish with a mixture of salt and white pepper, sprinkle with olive oil. Fry the pike perch on a hot frying pan on both sides until a ruddy crust appears. Bring to the ready, sending the fish into the oven for 10 minutes. Prepare the sauce: in a small saucepan or frying pan, dissolve butter, add oyster sauce, cream and squid cut into strips. Allow to boil for 5 minutes. Boil rice noodles: lower it for 2 minutes in hot salted water and drain. Add olive oil and dill. Using a mold to lay on the plate a layer of algae, sprinkled with sesame oil. Top with cherry tomatoes and noodles. Put the pike perch on the vermicelli, pour over the cooked sauce over it. Decorate with sliced mugs kumquat and shnit-onion. Serve with a slice of lemon.
Miso soup with seaweed
Ingredients: 500 grams of fish broth, 50 grams of algae hiyashi wakame, 20 grams of algae wakame, 2 tbsp. l. dark soybean paste.
For decoration: small chili peppers
Cooking:
Algae Wakame pour warm water and leave for 10 minutes to soak. Preheat the fish broth, dissolve the soybean paste. Add the seaweed to the soup and boil for 3-5 minutes on low heat. This recipe is basic, if you wish, you can add seafood or fish, thinly sliced and fried pieces of beef or soy cheese tofu to the soup.
Seaweed salad with seafood
Ingredients: 40 g of white radish "Daikon", 40 g of pickled; octopus, 40 g of frozen mini-squid, 30 g of soybean sprouts, 30 g of hiyashi wakame.
For sauce: 10-15 drops of sesame oil, 1 tbsp. l. soy sauce, 1 tsp. Italian sauce "Balsamic", 1 lemon wedge.
Cooking:
Grate the white radish, mix with soybean sprouts and algae. Defrost the squid and cut into small pieces, together with pickled octopuses add to the salad. In this salad you can use a ready-made sea cocktail instead of squid and octopus.
Salad with algae and nuts
Ingredients: 140 g of seaweed hiyashi wakame, 1 circle of lemon or lime, canned walnut.
For sauce: 10 g oyster soy sauce, 10 g cream fat content of 30%, 4-5 drops of sesame oil.
Cooking:
Half of the nut is finely chopped and mixed with algae. Put on a plate, decorate with lemon or lime and a second half of the nut. Mix cream with oyster sauce and serve separately. If you could not find a canned nut, you can replace it with cashews - you need to grind them a little for salad.
Vegetarian Roll
Ingredients: 50 grams of rice for sushi, 10 grams of pickled ginger, 5 grams of horseradish wasabi, 1 plate of nori, combed seaweed, hiyashi wakame. Place the nori in warm water for 10 minutes. On a mat for sushi (you can use a food film) lay a thin layer of boiled rice, cover it with a strip of soaked nori, from above evenly lay out hayashi wakame and crested algae. Roll the roll, cut into 8 equal parts. Serve with pickled ginger, wasabi and soy sauce. If this recipe seems too boring, you can add lightly salted salmon or soft cheese to the filling of the roll, for example, "Philadelphia".