(This recipe is a bit harder and pricier)
Ingredients
For 4 people
- 4 salmon steaks of 120g
- 1 mixture of seeds: 100g of sesame + 100g of puffed rice coarsely mixed
- 2 egg whites
- 50g of potato starch or corn starch
- 150g of raw basmati rice to cook
- 1 peeled mango
- 1 4cm pieces of ginger, peeled and grated or mashed
- 3 new onions, washed and finely chopped
- 4 tablespoons of toasted sesame oil
- 4 tablespoons of rice vinegar
- 4 tablespoons of soy
- 2 tablespoons of mustard
- sunflower oil
- olive oil
- fine salt and freshly ground pepper
- lime and a few coriander leaves
Recipe
In a salad bowl, pour the mustard, sesame oil, rice vinegar and soy sauce, add grated ginger and chopped spring onions. Mix and keep cool.
Cook the rice.
In a plate, pour the cornstarch. In a second plate, pour the egg whites seasoned with salt and pepper. In a third plate, pour the mixture of sesame seeds and puffed rice. Place the fish fillets in the cornstarch, then in the egg whites and then in the seed mixture. In a hot pan with a drizzle of oil, place the fish and cook until golden brown.
Pour the rice into a sauté pan and warm it up with a little olive oil. Cut the mango into cubes.
Place the rice on the plates, then the sliced fish and the mango cubes on top, pour the vinaigrette sauce, grate the lime and add a few coriander leaves.