with Creamy Asian Slaw, Peanuts & Mint
We’re doing fish with zap and zest tonight. Indulge in the pops of flavour when you take a bite of these dory fillets glazed in a sweet chilli jam. A fresh slaw, creamy with mayo, rounds it off. Include a garnish of mint to the slaw and a scattering of peanuts to the fish to really complete this blissful experience. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Lemon
0.5
Smooth Dory Fillets
1 packet
Seasoning Blend
0.5 sachet
Plain flour
0.5 tbs
Sweet chilli sauce
1 packet
Asian Slaw Mix
1 bag
Baby spinach leaves
1 bag
Mayonnaise
1 packet
Sesame oil
1 tsp
Rice wine vinegar
drizzle
Roasted peanuts
1 packet
Mint
1 bag
• Thinly slice cucumber into half-moons. Slice lemon into wedges. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine seasoning blend (see ingredients), the plain flour and a drizzle of olive oil. Add fish and gently turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat, then add sweet chilli sauce and a squeeze of lemon juice. Gently turn fish to coat.
• In a large bowl, combine Asian slaw mix, cucumber, baby spinach leaves, mayonnaise, the sesame oil, a drizzle of rice wine vinegar and a pinch of salt.
• Divide Asian slaw between bowls. • Top with sweet chilli-glazed fish, along with any remaining glaze. • Sprinkle over roasted peanuts and tear over mint. Serve with any remaining lemon wedges. Enjoy!
1921
kJ
Energy (kJ)
25.9
g
Fat
3.8
g
of which saturates
28.6
g
Carbohydrate
24.6
g
of which sugars
11.1
g
Dietary Fibre
23
g
Protein
1129
mg
Sodium
