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Blue-eye travella fillet with ginger, soy and Chinese cabbage salad
Blue-eye travella fillet with ginger, soy and Chinese cabbage salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Asian-inspired fish dish with crispy cabbage salad.
Ingredients:
  • 80g cashew
  • 80ml peanut oil
  • 20.00 ml finely grated fresh ginger
  • 42.00 gm soy sauce
  • 40.00 gm caster sugar
  • 1/2 Chinese cabbage (wombok), finely shredded
  • 250.00 ml coriander leaves
  • 1 small red capsicum, seeded, thinly sliced
  • 4 (about 800g) blue-eye trevalla fillets (or other white fish)
Instructions:
  • Preheat your oven to 180°C. Spread cashews on an oven tray and bake for 5 minutes or until they are nicely toasted.
  • Mix together half of the oil with the ginger, soy sauce, lemon juice, and sugar in a small jug. Then, toss the cabbage, coriander, and capsicum in a medium bowl.
  • Season the fish generously with salt and pepper. Heat the leftover oil in a large non-stick or heavy-based frying pan over high heat. Sear the fish for 4 minutes on each side until golden brown and perfectly cooked.
  • Toss cabbage salad with half of the dressing until well coated. Arrange on serving plates, top with fish, and drizzle with the remaining dressing before serving.

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