- Salmon fillet - 6 pieces
- Soy sauce - 1/2 cup
- Orange juice - 1 glass
- Rice vinegar - 2 items. spoons
- Sugar - 1 Art. a spoon
- Cilantro (chopped) - 2 st. spoons
- Sesame oil - 1 st. a spoon
- Ginger (chopped) - 2 st. spoons
- Chili pepper - - To taste
Mix all the ingredients for the Chinese sauce - everything except the salmon fillet. Well mixed, you can even whip a little whisk, that all evenly mixed. A small part of the sauce (about 1 small cup) is cast - it will still come in handy. Beautiful, washed pieces of salmon fillet lay out in a tightly closed bag. Pour all the sauce there, except for a small amount, laid aside for other purposes. Tightly wrap the package - and send the fish to marinate in the refrigerator for at least 2 hours. The remaining small amount of sauce is poured into a small saucepan, brought to a boil and boil over low heat to about half. With this sauce we will water the finished fish. We put the pickled fish on a sheet of foil. If baked in the oven - it's enough 15 minutes at 180 degrees, if on the grill - then for 3 minutes on each side. We remove the prepared fish from the oven, we cool it lightly. We serve, watering with a sauce from a saucepan. Bon Appetit! :)
Servings: 6-7