Autumn salmon and lotus root with Yuzu & Honey sweet and sour sauce

recipe

Ingredients (for 2 servings)

Autumn salmon (fillet): 2 pieces (approx. 200g)
Lotus root: 1/2 section (approx. 140g)
Salt: 1/4 teaspoon
Sake: 2 teaspoons
Cake flour: appropriate amount
Salad oil: appropriate amount
[A] Apple Vinegar: 2 tablespoons
[A] Yuzu & Honey: 3 tablespoons
[A] Soy sauce: 3 tablespoons
[A] Water: 100cc
[B] Potato starch: 1 teaspoon
[B] Water: 2 teaspoons

How to make it

1 Sprinkle the salmon with salt and sake and let sit for 10 minutes. Rinse, dry thoroughly, and cut into bite-sized pieces. Peel the lotus root, cut into 5mm-thick slices, and soak in water to remove the bitterness. Mix [A] and [B] in separate bowls.

2 Place the salmon in a tray and sprinkle some flour on the surface.

3 Heat a lot of Salad oil in a frying pan and deep fry ②. Once the surface turns golden brown, remove from the frying pan.

4 Wipe off any excess oil from the frying pan and fry the lotus root over medium heat for about 1 minute. Add (A) and simmer for about 3 minutes.

5 Put ③ back into ④ and mix well, then pour in 【B】 and stir quickly, then turn off the heat. Mix until the paste becomes transparent using the residual heat.

《 Tips 》
The use of Apple Vinegar and Yuzu & Honey in the sauce gives it a refreshing aftertaste. After rehydrating the salmon, be careful not to touch it too much. To prevent the salmon from falling apart, you can take it out after mixing it with the seasonings and thicken it before rehydrating it.

The products used in this recipe.

Yuzu & Honey (300g)

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