Back
Salad
Cold Fish Salad
Duration
50 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 1 piece sea bream fish (approximately 250-300 g)
- 0.5 piece iceberg lettuce
- 1 piece medium red onion
- 1 teaspoon sumac powder
- 1 piece red kapya pepper
- 1 teaspoon sesame seeds
- 1 dessert spoon pumpkin seeds
- 0.5 teaspoon salt (adjust to taste)
- 2 tablespoon freshly squeezed lemon juice (adjust to taste)
- 3 tablespoon extra virgin olive oil (adjust to taste)
- as needed water for boiling the fish
Step-by-Step Preparation
Speed:1x
1
Carefully clean the yellowtail fish; remove its internal organs and scrape off the scales. Place the fish in a wide pot and add enough cold water to completely cover it. Optionally, you can enrich the flavor of the fish by adding a few pieces of bay leaves or 1 slice of lemon to the water. Let it boil over medium heat. When the water begins to boil, reduce the heat and poach the fish for approximately 10-15 minutes, until the meat easily separates. Be careful not to overcook the fish, otherwise it may become dry and lose its flavor.
2
Gently remove the poached fish from the pot and place it on a separate plate to cool completely. After the fish has cooled sufficiently, shred the meat into small pieces by separating it from the skin and all its bones. Be very careful in this step, ensuring no bones remain in the salad. Set the shredded fish meat aside.
3
Wash the Romaine lettuce thoroughly in plenty of water and dry it well by removing excess water using a salad spinner or a clean kitchen towel. Tear the lettuce leaves into large pieces by hand or roughly chop them with a knife and place them at the bottom of a wide serving bowl. The lettuce being completely dry will prevent the salad from becoming watery.
4
Thinly slice the red onion into crescents. Place the chopped onions in a small bowl, add 1 teaspoon of ground sumac and a very small amount of salt, and gently rub (knead) them with your hands. This process will remove the onion's crispness, soften its spiciness, and perfectly integrate its flavor with the sumac. Spread the prepared sumac onions evenly over the lettuce.
5
Wash the red capia pepper, clean the seeded parts, and cut it into thin julienne or small cubes. Arrange the shredded cold fish meat neatly over the sumac onions. Then, sprinkle the chopped capia peppers over the fish. Finally, drizzle the sesame seeds and pumpkin seeds over the salad. Ensure all the fish meat is completely cold, as hot fish can wilt the greens.
6
Just before serving, prepare the salad dressing by mixing extra virgin olive oil, freshly squeezed lemon juice, and the remaining salt in a small bowl. Drizzle the prepared dressing over the salad. You can mix gently so that the flavors of all ingredients blend together or serve directly while maintaining the layered presentation. It is recommended to be consumed immediately while cold and fresh.
Chef's Tips
- Be careful not to overcook the fish while boiling; overcooked fish can become dry and negatively affect the flavor and texture of your salad.
- When picking the meat off the boiled fish, make absolutely sure that all bones are removed. Having bones in the salad makes it difficult to eat and provides an unpleasant experience.
- After washing the lettuce, be sure to dry it very well. Water remaining on the leaves can dilute your dressing and cause the salad to become watery in a short time.
- Wait for the fish to cool completely before placing it on the lettuce. Hot fish causes greens like lettuce to wilt quickly and lose their crispness.
- To preserve the freshness of your salad and the crispness of the vegetables, add the dressing just before serving.
Alternative & Optional Ingredients
- Instead of sea bream, you can choose other white-fleshed fish with easy-to-separate meat, such as sea bass, sea bass, or bonito. Take care to thoroughly clean the fish from its bones.
- Instead of boiling the fish, you can also prepare this recipe by roasting it in a preheated oven at 180°C for approximately 15-20 minutes (without drying it out), cooling it, and then picking the meat off.
- To make the cold fish salad more filling, you can serve it with toasted whole grain bread slices or small portions of boiled potatoes.
Gourmet Recommendations
- In addition to olive oil and lemon juice, 1 teaspoon of high-quality pomegranate molasses can be added to enrich the depth and sweet-sour balance of the dressing. This will further highlight the flavor of the onions with sumac and the fish.
I Made It & Reviews
No one has rated this recipe yet. Be the first to rate it!
Share Your Experience
Add Photo (Optional)
Nutrition Facts
Per Serving
Calories198 kcal
Protein16 g
Carbohydrates8 g
Fat12 g
Fiber 2 g
Sugar 4 g
Keep exploring
You might also like
