I love non-standard combinations of tastes. They help to reveal the taste of ingredients in a new way, surprising with previously unseen shades. I've tried this recipe more than once, so I'm in a hurry to share it with you as soon as possible. Get ready, it will be delicious!
Ingredients
- Red Fish (low salt) – 150 g
- Mango (ripe) – 1 piece
- Fig (boiled) – 200 g
- Green peas - 1,5 glasses
- Carrots - 100 g
- Celery (stems) – 100 g
- Zucchini (young) – 1 piece
- Lime juice - 2 art.l.
- Vegetable oil (odorless) – 3 tbsp.l.
- Salt - to taste
- Water (filtered) – 1 l
Step-by-step cooking recipe
Chop the red fish, celery stalks and zucchini.
Pour the zucchini with boiling water for 30 seconds, and then flip it into a colander and cool.
Add lime juice and stir.
Peel and slice the mango. Grate the carrots on a fine grater.
Mix rice, green peas, celery, fish, carrots, mango and zucchini.
Add salt, vegetable oil and mix gently.
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