Name: Asian recipes - panfried hake with spicy satay salad
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: En
Ingredients: 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; 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; 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

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

Preparation

Preparation25 min

Cook time1 hour

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.