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Asian-style coleslaw with grilled fish
Asian-style coleslaw with grilled fish
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate weeknight dinners with grilled fish and fresh coleslaw.
Ingredients:
  • 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
  • 125.00 ml coarsely chopped fresh coriander
  • 62.50 ml finely shredded fresh mint
  • 21.00 gm light soy sauce
  • 21.00 gm fresh lime juice
  • 20.00 ml finely chopped palm sugar
  • 2 tsp finely grated fresh ginger
  • 1/2 tsp sesame oil
  • 4.60 gm vegetable oil
  • 8 small (about 100g each) white fish fillets (such as bream)
  • Lime wedges, to serve
Instructions:
  • Mix together the cabbage, radish, carrot, bean sprouts, snow pea sprouts, green shallot, chili, coriander, and mint in a large bowl.
  • Combine the soy sauce, lime juice, palm sugar, ginger, and sesame oil in a small bowl and whisk until well mixed.
  • In a large non-stick frying pan over high heat, heat the vegetable oil. Season the fish with salt and pepper, then cook each side for 2-3 minutes until golden brown and just cooked through.
  • Drizzle the coleslaw with the soy sauce mixture and toss gently until fully coated. Serve the coleslaw on plates, top with the fish, and garnish with lime wedges before serving.

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