Satay fish nuggets with peanut yoghurt sauce

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Satay fish nuggets with peanut yoghurt sauce
  • 0:15 Prep
  • 0:04 Cook
  • 4 Servings
  • Capable cooks

Featured in
Fish recipes, Fish & seafood recipes

Ingredients

  • 500g boneless white fish fillets (like ling, shark or sea perch)
  • 90g (1/3 cup) natural yoghurt
  • 2 tablespoons smooth peanut butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 garlic clove, crushed
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 60mls (1/4 cup) olive oil

peanut yoghurt sauce

  • 1 200g tub natural yoghurt
  • 3 tablespoons smooth peanut butter
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 garlic clove, crushed

Method

  • Step 1
    Cut fish fillets into 3 x 5cm chunks. Place yoghurt, peanut butter, cumin, coriander and garlic in a medium bowl and mix well. Add fish pieces and stir to coat. Set aside.
  • Step 2
    To make peanut yoghurt sauce, combine the yoghurt, peanut butter, cumin, coriander and garlic in a small bowl and mix well.
  • Step 3
    Place breadcrumbs in a bowl. Remove fish pieces from yoghurt mixture. Add 1/4 of the fish pieces to breadcrumbs and toss gently to coat well. Remove and repeat in batches with remaining fish pieces.
  • Step 4
    Heat the olive oil in a medium non-stick frying pan over medium heat. Cook fish pieces for 2-3 minutes each side or until golden and fish flakes when tested with a fork. Serve with the peanut yoghurt sauce.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2342 kj

    Energy

  • 36g

    Fat Total

  • 7g

    Saturated Fat

  • 5g

    Fibre

  • 36g

    Protein

  • 80mg

    Cholesterol

  • 481.64mg

    Sodium

  • 8g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Janelle Bloom
  • Publication: Australian Good Taste

Source: taste.com.au

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