Option warm salad perfect for dinner if you prepare in advance a nice beet, huh and to pickle fish. Perfectly energized in the post, also will be on the table during the holidays. No soy sauce is not enough!
|Cooking time 20 minutes||Number of servings 5|
In advance to pickle the fish. I have it already cut into strips.
Salt, pepper+a little sugar.
Stir, cover and put into the refrigerator for 12-24 hours.
Beets pre-boiled. Cut into strips.
Leek and red onion to chop sticks too.
Raw carrots clean and slice with a vegetable peeler into long slices.
Heat the oil and throw the carrots with garlic.
Rice noodles according to the instructions boil for 2-3 minutes.
In a bowl, add the beets.
Carrots with garlic.
Both types of onions.
Add the salted fish.
Refills to shear finely the chilli.
Pour ginger and chilli with olive oil and Apple cider vinegar.
Pour in the soy sauce.
I used the Light from "Kikkoman".
Add thyme and crushed coriander.
Mix and pour on salad.
Lay heaped on the dish.
Iceberg lettuce chopped.
And file close.
Top decorate fish with roses and roasted sesame seeds.