2020-08-13 / test@t

Nelma teriyaki with cabbage and barley

This dish is simple and complex at the same time. It is easy to prepare it, more difficult is to collect all the ingredients at one time and in one place, but if it works out, a miracle will happen. The dish turns out to be truly gourmet and spectacular.

Ingredients

2-3 cm fresh ginger root
600 g nelma fillet
5 tbsp. l. soy sauce
3 tbsp. l. liquid honey
100 g barley
300 g kale or Peking cabbage
lemon juice optional

STEP-BY-STEP COOKING RECIPE

Step 1

Grate the peeled ginger on a fine grater. Measure out 1 tbsp. l., the rest is not needed for this dish. Cut the nelma into medium slices, convenient for eating. Place in a bowl.

Step 2

Combine ginger, soy sauce and honey. Stir until smooth. Pour the nelma with this mixture, stir and leave for 15-20 minutes.

Step 3

Pour boiling water over barley. Bring to a boil and cook, 15 minutes. The grains should be soft, but not lose their shape. Remove from heat and cool completely.

Step 4

Pour boiling water over the cabbage. Leave on for 2-3 minutes. Drain the boiling water. Sprinkle with very cold water. Blot with paper towels.

Step 5

Transfer the nelma and the contents of the bowl to a skillet with high sides. Cook them over medium heat for 7-10 minutes, shaking the pan. Choose the time depending on the desired degree of cooking. All pieces should be completely covered with the teriyaki mixture.

Step 6

Put the cabbage leaves on plates. On them - nelma in sauce, sprinkle with barley and serve, sprinkled with lemon juice if desired.

Cooking time

45m

Servings

Catalog