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.

Recipe «Blue-eye travella fillet with ginger, soy and Chinese cabbage salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.