- 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 tablespoon light soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped palm sugar
- 2 teaspoons finely grated fresh ginger
- 1/2 teaspoon sesame oil
- 1 teaspoon vegetable oil
- 8 small (about 100g each) white fish fillets (such as bream)
- Salt & freshly ground black pepper
- Lime wedges, to serve
- Step 1Combine the cabbage, radish, carrot, bean sprouts, snow pea sprouts, green shallot, chilli, coriander and mint in a large bowl.
- Step 2Whisk together the soy sauce, lime juice, palm sugar, ginger and sesame oil in a small bowl.
- Step 3Heat 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.
- Step 4Drizzle 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.
All nutrition values are per serve
Preparation and cooking time: 20mins
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Australian Good Taste