Crunchy Asian salad with fish

Another user-friendly meal that is quick to make and adds a little bit of variety is crunchy Asian salad with fish.

You are going to need to set aside about 15 minutes for preparation, and a little more than 5 minutes for cooking.

You will need:

4 pieces of white fish fillet. Any of the following will be fine: salmon, swordfish, gummy shark, snapper or perch.
2 teaspoons of olive oil

1 Lebanese cucumber, sliced
3 cups of Chinese cabbage, sliced
1 bunch of spinach leaves
12 snow peas with their ends and strings removed
4 radishes, sliced
3 spring onions, sliced
1 cup of bean shoots, sliced
1 chilli, sliced and stripped of seeds
250 grams of cooked egg noodles, chilled if possible

For the dressing:

1 tablespoon reduced-salt soy sauce
2 tablespoons olive oil
4 tablespoons lime or lemon juice
1 teaspoon sesame oil
½ teaspoon brown sugar
1 tablespoon fresh ginger, peeled and finely diced
1 small clove garlic, chopped
1 fresh chilli, seeded and finely diced
½ cup parsley, mint or coriander, chopped

Heat a pan on medium-high. Brush the fish fillets with the oil, and pan-fry for 4 minutes either side or until cooked through.

Mix the salad ingredients together in a salad bowl.

Grab a glass jar (with a lid) and put the dressing ingredients inside. Shake the jar until the ingredients are combined.

Toss the salad with the dressing, and serve immediately alongside the fish.

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