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Sesame grilled fish with Asian-style salad
Sesame grilled fish with Asian-style salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Wholesome grilled fish and crisp salad - a delicious, light choice for a midweek dinner.
Ingredients:
  • 175g green beans, topped
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 1/8 cabbage, hard core removed, finely shredded
  • 1 bunch fresh coriander, leaves picked
  • 82.50 ml fresh mint leaves
  • 1 small fresh red chilli, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp finely grated fresh ginger
  • 60ml (1/4 cup) fresh lime juice
  • 2.00 gm brown sugar
  • Vegetable oil, to grease
  • 600g flathead fillets, halved crossways
  • 1 tsp sesame oil
Instructions:
  • Place the beans in a heatproof bowl and cover them with boiling water. Let them sit for 2 minutes until they are bright green and tender crisp. Then, refresh them under cold water, drain, pat dry with a paper towel, and cut them into thirds.
  • In a large bowl, mix the beans, green shallot, cucumber, cabbage, coriander, and mint. In a screw-top jar, combine the chilli, garlic, ginger, lime juice, and sugar; shake well to combine.
  • Preheat the grill to medium-high. Line the grill tray with foil and lightly brush with vegetable oil. Lay the fish in a single layer on the tray. Drizzle sesame oil over the fish and gently rub it in with your hands to coat evenly.
  • Grill the fish for 4 minutes on each side until it flakes easily with a fork. Remove from heat and drizzle half the dressing over the salad, gently toss. Serve the salad on plates, top with fish, and finish with the remaining dressing.

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