Crispy Vietnamese fish with herb salad

Готовим Fish Crispy Vietnamese fish with herb salad

Celebrate the New Moon festival with this speedy Vietnamese fish salad.

Lables: Egg free Lactose free Milk free
  1. Heat oil in a large frying pan over medium-high heat. Toss fish lightly in flour to coat all over. Season with salt and pepper. Cook, turning, for 3 to 5 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm.
  2. Toss coriander, nuts, cucumber, onion and dipping sauce together in a bowl. Season with salt and pepper.
  3. Place each fish fillet on a serving plate. Top with salad. Serve with rice and lime.

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2 tbsp vegetable oil
4 x 200g thick firm white fish fillets
1 tbsp plain flour
1 cup fresh coriander sprigs
2 tbsp granulated nuts
1 Lebanese cucumber, cut into matchsticks
1 green onion, cut into matchsticks
1/2 cup Vietnamese dipping sauce
Steamed brown rice or white rice, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Fish
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