Fish & crunchy asian salad
Serves 4
Preparation time 15 mins
Cooking time 5 mins
Serves 4 Preparation time 15 minsCooking time 5 mins Ingredients
- 4 pieces white fish fillet
- 2 teaspoons olive oil
- Salad
- 3 cups Chinese cabbage, sliced
- 1 Lebanese cucumber, sliced
- 1 bunch English spinach leaves
- 12 snow peas, ends and strings removed
- 4 radishes, sliced
- 3 spring onions, sliced
- 1 cup bean shoots
- 1 chilli, seeded and sliced
- 250g cooked egg noodles, chilled
- Asian-style dressing
- 4 tablespoons lime or lemon juice
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 tablespoon reduced-salt soy sauce
- 1/2 teaspoon brown sugar
- 1 tablespoon fresh ginger, peeled and finely diced
- 1 small clove garlic, chopped
- 1 fresh chilli, seeded and finely diced
- 1/2 cup parsley, mint or coriander, chopped
Method
- Brush fish with oil and grill or pan-fry
- Mix salad ingredients in a serving bowl
- Combine dressing ingredients in a glass jar with lid
- Shake to combine and toss with salad
- Serve immediately with fish
Notes
Note Any firm fish fillet may be used in this dish, eg: snapper, perch, gummy shark, swordfish or salmon 14 serves of vegies in this recipe
