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2 packets of Makfa pearl barley in packets
2 smoke cured salmon fillets
1 tbsp of black sesame seeds
a small bunch of cilantro
For the sauce:
a 3 cm piece of ginger
1/2 of a small clove of garlic
1 red chili pepper
2 tbsp of soy sauce
1 tbsp of extra virgin olive oil
2 tbsp of mirin
freshly ground black pepper
time 1 hour 5 minutes
ingredient Pearl barley
1. Pour water in a saucepan and bring to a boil. Shake the packets with pearl barley and gently lower them into the water. Reduce heat and cook the millet for 45-50 minutes until ready. Remove from heat and let cool.
2. Prepare the sauce. Peel and chop the ginger and the garlic, remove seeds and partitions from the chili pepper and slice thinly. Mix all the ingredients for the sauce in a small bowl, taste and add black pepper.
3. Peel the avocado, remove the kernel, cut the avocado into thin slices and sprinkle with lime juice. Separate the fish into chunks.
4. Ladle the pearl barley into plates, place the salmon and the avocado on top. Sprinkle with sesame seeds, pour over with the sauce, garnish with cilantro leaves and serve.
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