Asian-style coleslaw with grilled fish

Cooking Fish Asian-style coleslaw with grilled fish

Put a healthy spin on weeknight dinners with this grilled fish and coleslaw meal.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Combine the cabbage, radish, carrot, bean sprouts, snow pea sprouts, green shallot, chilli, coriander and mint in a large bowl.
  2. Whisk together the soy sauce, lime juice, palm sugar, ginger and sesame oil in a small bowl.
  3. Heat the vegetable oil in a large non-stick frying pan over high heat. Season the fish with salt and pepper. Cook the fish for 2-3 minutes each side or until golden brown and just cooked through.
  4. Drizzle the coleslaw with the soy sauce mixture and gently toss until just combined. Divide the coleslaw among serving plates. Top with the fish and serve immediately with lime wedges, if desired.

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1/4 green cabbage, core removed, finely shredded
4 red radishes, washed, dried, stems and roots trimmed, thinly sliced
1 large carrot, peeled, coarsely grated
65g bean sprouts
50g snow pea sprouts, halved
4 green shallots, ends trimmed, thinly sliced diagonally
1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
1/2 cup coarsely chopped fresh coriander
1/4 cup finely shredded fresh mint
1 tbsp light soy sauce
1 tbsp fresh lime juice
1 tbsp finely chopped palm sugar
2 tsp finely grated fresh ginger
1/2 tsp sesame oil
1 tsp vegetable oil
8 small white fish fillets
Salt & freshly ground black pepper
Lime wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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