Spicy salad with fish balls

Description

Spicy salad –appetizer for fish lovers and Oriental cuisine. I have a whole family. So I often make this salad from different vegetables-which are available from any fish. You can not bother with the meatballs and fry the fish pieces, you can boil the meatballs for a couple –will still be delicious! The tanginess of the salad, adjust to your taste.

Ingredients

Pike

300 g
Onion

1 piece
Carrots

1 piece
Radish

1 piece
Cabbage

1 slice
Potatoes

2 piece
Pepper green

0.5 piece
Chili

1 pinch
Potato starch

1 tsp
Rice flour

1 handful
Vegetable oil

3 Tbsp
Soy sauce

2 Tbsp
Vinegar

2 Tbsp
Salt

1 pinch
Sugar

1 pinch
The mixture of peppers

1 pinch
A mixture of spices

1 pinch

Cooking

Peel the vegetables, wash and dry.

Thinly slice all into strips, and onions along the bulb. Just prisolit and sprinkle with sugar, pepper and add spices, pour the vinegar -1 tbsp. spoon and thoroughly mash to release the juice.

Potatoes cut into strips, rinsed of excess starch.

Lower the potatoes to the boiling water with salt and vinegar. Cook for 3 -4 minutes if cut with a knife. If the float enough two minutes. Drain in a sieve and well drained. Spread hot potatoes on top of vegetables.

Heat the oil in a pan and pour it into the chili flakes.

Stir and pour hot oil on potatoes and vegetables. Mix well, pour soy sauce, stir again, taste. If the taste suits, cover a salad plate and a yoke (cans of food will be enough). Put into the refrigerator at least 4 hours, preferably overnight.

To cut the pike fillets on the net and pass it twice through a meat grinder with a small piece of onion. Season with salt to taste, add lemon pepper and starch, mix well and let stand to cool.

Then with wet hands roll meatballs, and breaded them in rice flour and fry in a spoonful of oil until Golden brown. Cool.

Put the salad in a salad bowl and lay on top of meatballs. To serve chilled immediately, very well to a glass of cool dry white wine.

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