Hot fish salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the oil in a pan and sauté the garlic, yellow pepper, spring onion and sugar snap peas for 4-5 minutes to soften.
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Coat the fish in a mixture of cornflour and plain flour. Heat the oil in a frying pan and deep-fry the fish for 2-3 minutes until crisp and golden. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
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To make the dressing, whisk together all the ingredients.
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Serve the vegetables on a plate and top with the fish. Drizzle with the dressing.
Ingredients
- 2 tbsp olive oil
- 1 clove garlic, chopped
- ½ yellow pepper, sliced
- 4 spring onions, stripped
- 50g/ 1 ¾oz sugar snap peas
- 1 x plaice fillet, cut into strips
- 20g/¾oz plain flour
- 20g/¾oz corn flour
- oil for deep frying
For the dressing
- 2 tbsp soy sauce
- 1 lime, juice only
- 1 tsp sesame oil
- 2 tbsp sunflower oil
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