Asian crispy vegetable Salad with Breaded Whiting
4 Breaded Atlantic Whiting Fillets
For the salad:
100 grams Green Isle Frozen Peas
2 baby gem lettuce, finely shredded
½ cucumber, finely sliced
4 spring onions, thinly sliced
Handful of coriander leaves
Handful of crispy onions
For the dressing:
3 tablespoons rice wine vinegar
3 tablespoons light soy sauce
2 tablespoons caster sugar
2 teaspoons freshly grated ginger
1 garlic clove, grated
2 tablespoons sesame oil
- Cooking Instructions Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf oven. 200°C, Fan 180°C, Gas 6 18-22 mins
- Whilst the Whiting is cooking, make the salad dressing by combining all the ingredients together in a bowl. Set aside.
- For the salad, cook the peas in boiling salted water for 3 - 4 minutes then drain and place in a large bowl. Add the rest of the ingredients, except for the crispy onions, along with the dressing and toss to combine everything.
- When the fish is done, divide the salad between 4 plates and top with a fish fillet. Sprinkle over the crispy onions to finish.