Nile perch fillets with apple acar

Cooking Fish Nile perch fillets with apple acar

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Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. To make acar, combine the water, vinegar, sugar, eschalots, chillies, turmeric and ginger in a medium-sized saucepan. Bring to the boil, reduce the heat to low and simmer for 3 mins. Add the carrot and apple, remove from the heat and allow to cool. Season with salt and pepper.
  2. Place the vermicelli in a bowl of water and allow to stand for 10-15 mins or until soft. Drain immediately and toss through the coriander leaves and the sesame oil.
  3. Season the fish fillets with salt and pepper. Heat the oil in a heavy-based frying pan and cook the fish in batches 2-3 minutes each side until golden and just cooked when tested. Serve the fish fillets with the vermicelli and top with the acar.

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1/2 cup water
3 tbsp white wine vinegar
1 tbsp sugar
3 eschalots, peeled and thinly sliced lengthways
5 small green chillies
1/4 tsp ground turmeric
2 tsp finely grated fresh ginger
2 carrots, peeled and julienned
1 Granny Smith apple, peeled and julienned
2 Nile perch fillets, defrosted, cut into 8 pieces
Salt & white pepper
1 tbsp vegetable oil
250g pkt bean thread vermicelli
1 cup fresh coriander leaves
3 tsp sesame oil

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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