Asian recipes - panfried hake with spicy satay salad

Ingredients

For the fish:

• 4x 250gr hake portions
• 6 slices of white bread
• 1 chili
• fresh coriander, Thai basil and parsley
• salt/pepper
• 3 eggs - lightly beaten
• vegetable oil for frying

For the Salad:

• 2 cups red cabbage - shredded finely
• 1 carrot
• 1/2 red pepper
• 1/2 yellow pepper
• 1/2 green pepper
• 3cm piece ginger
• 1 chili
• young green beans - blanched and sliced diagonally

Dressing:

• 80ml rice vinegar
• 60ml chunky peanut butter
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 2 tbsp sesame oil
• 1 tbs soy sauce
• 2 tsp fish sauce
• juice and zest of 1 lime

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Preparation

• For the fish:
  
  Place all bread, chili and fresh herbs in a food processor and blitz until you have fine bread crumbs.
• Season the breadcrumbs and the fish and dip the fillets in the egg and then in the breadcrumbs.
• Leave the breaded fish in the fridge for at least 1 hour.
  
  When ready, fry the fish in a skillet until done.
• For the Salad:
  
  Slice all the vegetables in very thin strips.
• Mix all the ingredients for the dressing and pour over the salad just before serving.
• This Asian recipe came together beautifully and the balance was just right.
• Definitely a recipe that will appear on this menu plan more often.