Fish with Thai coleslaw

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Fish with Thai coleslaw

(6) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

Featured in
Main recipes, Egg free recipes

Ingredients

  • 150g snow peas, trimmed
  • 4 firm white fish fillets, skin and bones removed
  • 1/2 wombok (Chinese cabbage), shredded
  • 2 carrots, finely sliced into batons
  • 2 tablespoons coriander leaves
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons peanut oil

Method

  • Step 1
    Blanch the snow peas in a saucepan of boiling water until tender crisp then plunge into iced water and drain. Slice in half diagonally and set aside.
  • Step 2
    Brush the fish with a little peanut oil. Heat a non-stick frying pan over medium-high heat. Add the fish and cook, in batches if necessary, for 3 minutes each side or until golden and cooked through. Remove and keep warm.
  • Step 3
    Place the wombok in a large bowl along with the carrot, snow peas and coriander. Whisk together the lime juice, fish sauce, brown sugar and peanut oil until the sugar has dissolved. Add to the wombok mixture and toss until well combined.
  • Step 4
    To serve, flake the fish into large pieces. Arrange the wombok mixture on a serving platter and top with the fish. Serve with sweet chilli sauce, if desired.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar

Nutrition

  • 593 kj

    Energy

  • 4g

    Fat Total

  • 1g

    Saturated Fat

  • 3g

    Fibre

  • 21g

    Protein

  • 63mg

    Cholesterol

  • 605.25mg

    Sodium

  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication: Taste.com.au

Source: taste.com.au

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