Panko Ono Salad Recipe
Toss greens, Panko ono, tomatoes, onion, cucumber, sriracha aioli, kabayaki sauce, furikake, green onion
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Ingredients
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Salad Base
Panko Ono
Sauce
Garnish
Method
Prepare Salad Base
- 1
Wash and Chop Vegetables
Rinse the mixed greens thoroughly under cold water. Chop the cucumber into thin slices, halve the cherry tomatoes, and slice the red onion into thin rings.
- 2
Combine Salad Ingredients
In a large mixing bowl, add the mixed greens, chopped cucumber, halved cherry tomatoes, and sliced red onion. Toss gently to combine.
Prepare Panko Ono
- 3
Prepare Fish
Cut the ono fish into bite-sized pieces. Season with salt and black pepper.
- 4
Coat Fish
Set up a breading station: Place the all-purpose flour in one bowl, beat the egg in another bowl, and place the panko breadcrumbs in a third bowl. Dredge the fish pieces in flour, dip them in the beaten egg, and then coat with panko breadcrumbs.
- 5
Cook Fish
Heat a non-stick skillet over medium-high heat and add a little oil. Once hot, add the coated ono pieces and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove from heat and let cool slightly.
Prepare Sauce
- 6
Make Sriracha Aioli
In a small bowl, combine mayonnaise and sriracha. Mix well until fully incorporated.
Assemble Salad
- 7
Combine Everything
On top of the salad base, add the cooked panko ono pieces. Drizzle with kabayaki sauce and the sriracha aioli. Sprinkle with furikake and garnish with sliced green onions.
- 8
Serve
Toss gently to coat everything with the sauces and serve immediately.
