Petitchef

Asian recipes - panfried hake with spicy satay salad

Main Dish
4 servings
25 min
60 min
Very Easy

Ingredients

Number of serving: 4

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


1/2 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

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.





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