Poki with lightly salted salmon in sweet and sour soy marinade
Ingredients for 2-4 servings:
For salmon:
80 ml soy sauce
30 ml rice vinegar
1 tablespoon ginger
4–5 cloves garlic
40 ml ketchup
80 g wet brown sugar
500 g salmon
For poke:
100 g edamame beans
200 g jasmine rice
1 small cucumber
1 carrot
1 mango
bunch of green onions
For peanut sauce:
4 tablespoons peanut butter
1 tablespoon lime juice
1 teaspoon brown sugar
2 tablespoons coconut milk
1 tablespoon grated ginger
1 tablespoon red curry paste
Preparation:
- Trim the belly, excess fat, and skin from the salmon (freeze or use for fish soup)
- Mince the ginger and garlic, then mix with the other marinade ingredients.
- Place the salmon in a bag, add the marinade, vacuum seal, and refrigerate overnight.
- For the peanut sauce, mix all the ingredients together and serve with the poke bowl or with leaf and mango salads.
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