Spinach Salad with Fish and Sea Buckthorn Sauce

Ingredients

• Young Spinach "Belaya Dacha" 5 oz
• Cod fillet 10 oz
• Sea Buckthorn 5 oz
• Brown Sugar 5 teaspoons
• Ginger 0 oz
• Lemongrass 5 pieces
• Thai Bird's Eye Chili 1 piece
• Mild Chili Spice 1 piece
• Spanish onions 1 piece
• Fish Oil 0 fl oz
• Garlic 1 clove
• Vegetable Oil 1½ l
• Cashew 5 oz
• Fresh Mint 0 oz
• Cilantro 0 oz
• Tempura Flour 5 oz
• Starch film 5 oz
• Turmeric ½ spoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Sauté the sea buckthorn in butter with lemongrass until soft, about 3-4 minutes.

Step 2

Slice the onion into thick strips, make several cuts in the Thai chili, cut the red chili into rings, chop the garlic, roughly chop the cilantro, and pluck the mint leaves from the stems. Grate the ginger and squeeze out the juice using a strainer, discarding the pulp.

Step 3

Remove the lemongrass from the sea buckthorn and strain the sea buckthorn through a sieve into a saucepan. Add 50 ml of water, ginger juice, Thai chili, and 4 teaspoons of sugar. Cook for 5 minutes until thickened, add salt to taste, stir, and remove from heat.

Step 4

Whisk together the tempura batter, 300 ml of water, turmeric, and salt. Let it rest for 5 minutes, then stir again.

Step 5

Cut the fish into slices about 5-7 mm thick. Season with salt and pepper, coat them in cornstarch, dip each piece into tempura batter, and carefully lower them into the heated vegetable oil. Fry for 2-3 minutes until crispy, but do not let them brown.

Step 6

In a skillet, heat 15 ml of vegetable oil, quickly sauté the onion with chili, add a teaspoon of sugar, fish sauce, and garlic, stir, and remove from heat.

Step 7

Mix the spinach with mint and cilantro, place them in the center of the plate, top with sautéed onions and chili, arrange the fish pieces around it, drizzle with sea buckthorn sauce, and garnish with fried cashews.