Lean fish salad

The lean salad with fish is suitable for those days when, according to church canons, it can be eaten. By the way, this dish can be served for dinner, because it turns out to be quite satisfying, but at the same time not too high in calories. If you can't find Chinese cabbage, replace it with any salad with springy leaves or white cabbage (the latter should be cut especially thinly). The choice of cucumbers for a lean salad with fish (fresh or pickled) is up to you: it's a matter of taste. On our own note, pickled ones will add spicy notes to the salad, and fresh ones will make it more juicy, more “springy”.

Ingredients

• rice - 100 g
• small fish fillet without skin - 400 g
• a small head of Chinese cabbage - 1/2 pc.
• pickled or fresh cucumbers - 2 pcs.
• soy sauce - 2 tbsp l.
• lean mayonnaise - to taste
• salt to taste

Directions

1. Prepare rice for a lean fish salad. Pour 200 ml of water into a saucepan, add a little salt and bring to a boil. Add rice and stir.
2. Lean fish salad, cook rice
3. Bring to a boil again and cook for 5 minutes. Then reduce heat to low and cook for 10 minutes. Close the pot of rice and leave it on the hot stove off. Let cool.
4. Lean fish salad, prepare the fish
5. Boil fish fillets for salad in a small amount of slightly salted water until tender. Place on a plate and let cool. Mash the fish fillets with a fork.
6. Lean fish salad, chop cabbage and cucumbers
7. Cut the Chinese cabbage for the fish salad into strips. Cut pickled or fresh cucumbers in the same way. If desired, they can be pre-peeled.
8. Lean fish salad, stir salad
9. Place the cucumbers and Chinese cabbage chopped for the salad in a large bowl. Add prepared fish fillets, cooled boiled rice and stir with a tablespoon.
10. Make a sauce for your fish salad. Toss soy sauce with lean mayonnaise. You can pepper a little. Pour the sauce over the ingredients of the salad and stir. Place in a salad bowl and serve.