Saturday, January 24, 2009

Asian-style coleslaw with grilled fish

Ingredients (serves 4)
* 1/4 green cabbage, core removed, finely shredded
* 4 red radishes, washed, dried, stems and roots trimmed, thinly sliced
* 1 large carrot, peeled, coarsely grated
* 65g (1 cup) bean sprouts
* 50g snow pea sprouts, halved
* 4 green shallots, ends trimmed, thinly sliced diagonally
* 1 long fresh red chilli, halved, deseeded, thinly sliced lengthways
* 1/2 cup coarsely chopped fresh coriander
* 1/4 cup finely shredded fresh mint
* 1 tbs light soy sauce
* 1 tbs fresh lime juice
* 1 tbs finely chopped palm sugar
* 2 tsp finely grated fresh ginger
* 1/2 tsp sesame oil
* 1 tsp vegetable oil
* 8 small (about 100g each) white fish fillets (such as bream)
* Salt & freshly ground black pepper
* Lime wedges, to serve

1. Combine the cabbage, radish, carrot, bean sprouts, snow pea sprouts, green shallot, chilli, coriander and mint in a large bowl.
2. Whisk together the soy sauce, lime juice, palm sugar, ginger and sesame oil in a small bowl.
3. Heat the vegetable oil in a large non-stick frying pan over high heat. Season the fish with salt and pepper. Cook the fish for 2-3 minutes each side or until golden brown and just cooked through.
4. Drizzle the coleslaw with the soy sauce mixture and gently toss until just combined. Divide the coleslaw among serving plates. Top with the fish and serve immediately with lime wedges, if desired.

Notes & tips
* Prep & cooking: 20mins
Australian Good Taste - Page 34
Recipe by Sarah Hobbs


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