Pan-fried fish with green salad and sweet and sour dressing
Crisp red snapper fillets are served over a refreshing salad of mangetout, shallots, and fresh herbs. A tangy sweet-and-sour dressing with lime peel and chilli brings a burst of bright Asian-inspired flavour to the plate. Lightly dust the fish in flour before frying to ensure a golden, crunchy crust.
Ingredients
- Vegetable oil40 ml
- Chilli1 ცალი
- lime peel1 ჩაის-კოვზი
- water30 ml
- Fish sauce30 ml
- Lime juice30 ml
Instructions
9 steps- 1
Stir the flour and salt together in a bowl.
- 2
Add the fish fillets and turn to coat well.
- 3
Heat the oil in a large non-stick frying pan over a medium to high heat till hot.
- 4
Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.
- 5
For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl.
- 6
For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.
- 7
Continue to cook over a medium heat until lightly golden.
- 8
Remove from the heat, add fish sauce and lime juice and stir to combine.
- 9
Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.
Nutrition
1 serving ≈ 175 g
Nutrition values are estimates. - means data is unavailable.
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