Chargrilled fish with carrot salad and soy dressing

Recipes / Fish

Japanese flavours will delight the senses in this low-fat fish dinner.

Recipe «Chargrilled fish with carrot salad and soy dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 07 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp sesame seeds, 3 large carrots, peeled, 1 green cucumber, 4 green shallots, ends trimmed, thinly sliced lengthways, 2 nori sheets, shredded , 5cm-piece fresh ginger, peeled, cut into matchsticks, 2 tbsp mirin, 1 tbsp soy sauce , 1 tbsp sesame oil, 1 tbsp peanut oil, 1 garlic clove, crushed, Peanut oil, extra, to grease, 4 blue-eye trevalla fillets.

Ingredients:

  • 2 tbsp sesame seeds 
  • 3 large carrots, peeled 
  • 1 green cucumber 
  • 4 green shallots, ends trimmed, thinly sliced lengthways 
  • 2 nori sheets, shredded 
  • 5cm-piece fresh ginger, peeled, cut into matchsticks 
  • 2 tbsp mirin 
  • 1 tbsp soy sauce 
  • 1 tbsp sesame oil 
  • 1 tbsp peanut oil 
  • 1 garlic clove, crushed 
  • Peanut oil, extra, to grease 
  • 4 blue-eye trevalla fillets 

Instructions

  1. 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.
  2. 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.
  3. Add the green shallots, nori and ginger to the carrot mixture and gently toss to combine.
  4. Combine the mirin, soy sauce, sesame oil, peanut oil and garlic in a screw-top jar and shake until well combined.
  5. 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.
  6. 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.