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Chargrilled fish with carrot salad and soy dressing
Chargrilled fish with carrot salad and soy dressing
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Experience the deliciousness of a Japanese-inspired, low-fat fish dish.
Ingredients:
  • 24.00 gm sesame seeds
  • 3 large (about 360g) carrots, peeled
  • 1 green cucumber
  • 4 green shallots, ends trimmed, thinly sliced lengthways
  • 2 nori sheets, shredded
  • 5cm-piece fresh ginger, peeled, cut into matchsticks
  • 40.00 ml mirin
  • 21.00 gm soy sauce
  • 20.00 ml sesame oil
  • 18.20 gm peanut oil
  • 1 garlic clove, crushed
  • Peanut oil, extra, to grease
  • 4 (about 160g each, 2cm thick) blue-eye trevalla fillets
Instructions:
  • Warm a small non-stick frying pan over medium heat. Toss in the sesame seeds and stir for 1 minute until nicely toasted. Remove from the pan and place on a plate to cool.
  • Peel the carrot and cucumber into long ribbons, avoiding the seeds. Then, julienne the ribbons into thin strips using a small sharp knife and place them in a large bowl.
  • Combine the green shallots, nori, and ginger with the carrot mixture, tossing gently until well mixed.
  • In a screw-top jar, mix mirin, soy sauce, sesame oil, peanut oil, and garlic. Shake vigorously until fully combined.
  • Preheat a chargrill or barbecue grill on high and brush with a light coating of peanut oil. Cook the fish for 3 minutes on each side until golden brown and cooked through.
  • Plate the fish, layer on the carrot salad, pour over the soy dressing, sprinkle with toasted sesame seeds, and serve promptly.

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