Culinary Art Kitchen 2009.May.
Ingredients (4 servings)
| Sea bream sashimi | 100g ... Remove skin and slice thinly |
| Lettuce | 2 leaves ... Tear into bite-sized pieces and soak in water to crisp |
| Fried tofu | 1 piece ... Cut into thin strips and deep fry |
| Glass noodles | 5g ... Cut into 5-6cm pieces and deep fry |
| Peanuts | 10g ... Roughly chopped |
| White leek | As needed ... Cut into thin strips |
| Red and yellow bell peppers | As needed ... Thinly sliced |
| Radish sprouts | As needed ... Cut into 3cm pieces |
| Salad celery | As needed |
| Barafu (ice plant) | As needed |
Seasoning
| Soy sauce | 1 tablespoon |
| Salt | Pinch |
| Peanut oil | 2 tablespoons |
Instructions
- Place the lettuce in the center of a plate and arrange the thinly sliced sea bream sashimi on top.
- Decorate the plate with deep-fried tofu strips, glass noodles, thinly sliced vegetables, and barafu around the sashimi.
- Sprinkle peanuts and the Seasoning over the dish.