Mouth-watering Asian flavours spring to life in this super-healthy fish with crunchy cabbage salad.
Ingredients
- 1/2 cup (80g) unsalted raw cashews
- 1/3 cup (80ml) peanut oil
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons caster sugar
- 1/2 Chinese cabbage (wombok), finely shredded
- 1 cup coriander leaves
- 1 small red capsicum, seeded, thinly sliced
- 4 (about 800g) blue-eye trevalla fillets (or other white fish)
Method
- Step 1Preheat oven to 180°C. Place cashews on an oven tray and cook in oven for 5 minutes or until toasted.
- Step 2Combine 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.
- Step 3Season 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.
- Step 4Combine 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.
- Low carb
- Lower gi
Nutrition
2127 kj
Energy
30g
Fat Total
5g
Saturated Fat
4g
Fibre
43g
Protein
104mg
Cholesterol
928.46mg
Sodium
12g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Notebook:
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