Spicy Sambal Double White Fish & Carrot Salad
with Lime & Coriander
- Fish
Take your tastebuds on a trip to the Indonesian tropics with these delicate dory fillets, pan-seared and smothered in a punchy sambal for a spicy kick. This vibrant dish is perfectly balanced by a zesty lime, tomato and carrot ribbon salad with refreshing cucumber, making for a light and fragrant meal the whole whānau will love.
Ingredients
560 g
Smooth Dory Fillets
(Contains: Fish)
1
Cucumber
1
Carrot
1
Tomato
1
Lime
1 packet
Mixed Salad Leaves
1
Sambal
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
- Remove smooth dory fillets from packaging and pat dry with paper towel.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Season fish on both sides with salt and pepper.
- When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.
- Meanwhile, thinly slice cucumber into rounds.
- Using a vegetable peeler, peel carrot into ribbons.
- Cut tomato into thin wedges.
- Slice lime into wedges.
- Just before serving, in a large bowl, combine a drizzle of olive oil and a generous squeeze of lime.
- Add mixed salad leaves, carrot ribbons, cucumber and tomato. Toss to coat and season to taste
TIP: Toss the salad just before serving to keep the leaves crisp.
- Divide lime-tomato salad between bowls.
- Top with dory and dollop over sambal.
- Tear over coriander to serve. Enjoy!
SPICY! The sambal is hot, use less if you're sensitive to heat!
