Description
This dish is from the 80's. Then even the buffets were not very "in fashion". But we, the far East, this dish was already known then in the restaurant "East" (hence the plate, which made the dish). The dish is on budget, is easy, can be served both hot and cold. And yet it is perfect for a meatless diet.
Ingredients
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Soy sauce
2 Tbsp
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Salmon
200 g
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Tomato
2 piece
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Garlic
1 tooth
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Coriander
0.5 tsp
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Bread crumbs
4 Tbsp
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Vegetable oil
2 Tbsp
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Cilantro
-
Greens
-
Chili
0.25 tsp
Cooking
Take dense ripe tomatoes. At the rate of 1 tomato for 2 servings. Wash, cut in half, remove the spoon "wet" pulp with seeds. They can be frozen and used for sauces and roast.
Take any fish of the salmon species, I have a SIM that in Japanese "cherry salmon". Fish clean, cut into fillets, if the skin is not rough, we keep. Cut the fillet small cubes.
Add to the fish: finely chopped garlic and coriander, the chili flakes, coriander seeds and vegetable oil.
Pour Kikkoman soy sauce, stir.
Form for baking grease with oil, put half of the tomatoes and stuff them tightly with a slide fish filling. In this form it is better to prepare prefabricated meals in advance and put in a cool place to marinate at least half an hour.
Before cooking sprinkle the tomatoes with breadcrumbs. Then put the stuffed tomatoes in a heated to 200 degrees oven and bake until just brown crackers in 30 minutes.
Serve stuffed tomatoes with herbs as a hot dish or a cold appetizer. All the best to You in the New year!
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