Blue-eye travella fillet with ginger, soy and Chinese cabbage salad

Cooking Fish Blue-eye travella fillet with ginger, soy and Chinese cabbage salad

Mouth-watering Asian flavours spring to life in this super-healthy fish with crunchy cabbage salad.

Lables: Low carb Lower gi Egg free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Preheat oven to 180°C. Place cashews on an oven tray and cook in oven for 5 minutes or until toasted.
  2. Combine half the oil with the ginger, soy sauce, lemon juice and sugar in a small jug. Combine cabbage, coriander and capsicum in a medium bowl.
  3. Season fish with salt and pepper. Heat remaining oil in a large non-stick or heavy-based frying pan over high heat. Add fish and cook for 4 minutes each side or until brown and just cooked through.
  4. Combine cabbage salad with half the dressing and gently toss to combine. Place the salad among serving plates, top with fish and drizzle with remaining dressing to serve.

If you liked the recipe "Blue-eye travella fillet with ginger, soy and Chinese cabbage salad", tell your friends about it!

1/2 cup unsalted raw cashews
1/3 cup peanut oil
1 tbsp finely grated fresh ginger
2 tbsp soy sauce
2 tbsp lemon juice
2 tbsp caster sugar
1/2 Chinese cabbage , finely shredded
1 cup coriander leaves
1 small red capsicum, seeded, thinly sliced
4 blue-eye travella fillets

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Blue-eye travella fillet with ginger, soy and Chinese cabbage salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments