Red fish and oranges

  • Time 40 minutes
  • Servings 6 People
  • 1 Cut the file of red fish to cut the mean thickness of stripes (approximately 1.5 cm). Then cut the leaves of the nori into two equal parts, make them some water to get better glued. Put on the prepared floors of the nurtures of the sliced fish and turn as rocks.
  • 2 Pick up the egg and put the rolls in it. Burn them on the vegetable oils before the crust. After it's cold, ready rolls need to be cut to 8 to 10 pieces.
  • 3 Clear the orange from the skin. Separate each doll from the film, then cut to small pieces.
  • 4 Perez clean her up from the seeds and the legs. Cut it on the cubes up to 1 cm.
  • 5 I'll wash my hand and dry it.
  • 6 For sauce: Cut the garlic and mix it with vegetable oil, then add the soy sauce, then survive the lemon juice. Add a copper spoon. It's all good to smash and put it in the fridge until the salad is ready.
  • 7 Put cut peppers in the salad, oranges, handcracks, cedar nuts. All to mix and add the fish that have been collected, then toss the sauce, to mix it up, to the table.
Nutrition Facts
  • Calories 467
  • Total Fat 36,5 g
  • Protein 16,6 g
  • Total Carbohydrate 467 g
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