Fried salmon with koumi sauce

Ingredients for 2 servings:

• 2 salmon fillets with skin
• Flour for rolling
• ½ tbsp oil
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp sugar
• 1 pinch(s) ginger powder or very little grated, fresh ginger
• 4 tbsp spring onions, cut into very fine rings
• 1 small chili pepper(s), red, very small pepper, possibly

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Japanese summer dish

First, prepare the koumi sauce. To do this, cut the chili pepper into very fine rings using kitchen scissors or a sharp knife. In a bowl, mix with soy sauce, lemon juice, water, sugar, ginger powder, and spring onions. If necessary, remove scales from the salmon fillets and cut into bite-sized cubes. Then coat them all over in flour. Heat the oil in a pan and fry the salmon until golden brown. Cover the pan, reduce the heat, and cook the salmon for about 1-2 minutes. Serve on a plate and drizzle with the cold koumi sauce. Serve with Japanese cucumber salad.