Japanese flavours will delight the senses in this low-fat fish dinner.
- Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1 minute or until toasted. Transfer to a plate and set aside.
- Use a vegetable peeler to slice the carrot and cucumber (avoiding the seeds) lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the shredded carrot and cucumber in a large bowl.
- Add the green shallots, nori and ginger to the carrot mixture and gently toss to combine.
- Combine the mirin, soy sauce, sesame oil, peanut oil and garlic in a screw-top jar and shake until well combined.
- Preheat a chargrill or barbecue grill on high. Brush the chargrill or barbecue grill with peanut oil to lightly grease. Add the fish and cook for 3 minutes each side or until brown and just cooked through.
- Place the fish on serving plates. Top with the carrot salad and drizzle with the soy dressing. Sprinkle with the toasted sesame seeds and serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set