Sesame-crusted fish kebabs & Oriental salad
For extra flavour brush the fish in sweet chilli sauce before coating with seeds.
Choose an oily fish such as salmon for a boost to your essential fatty acid intake.
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Main Ingredients
1 medium PnP egg white, lightly beaten with a fork
3 ml sesame oil
1 pinch coarse black pepper
4 medium firm white fish fillets, (sustainable), skin off, cubed
3 tbsp sesame seeds, black and white, toasted
Salad
1 packet PnP green beans, sliced into strips
6 medium PnP salad onions, finely shredded
80 ml PnP bean sprouts
Dressing
7 ml PnP crush garlic and ginger paste
2 tbsp lime juice, or lemon juice
3 tbsp water
1 tbsp nonstick olive oil cooking spray
1 tsp PnP brown sugar
1 tbsp coriander or basil leaves, chopped
8 medium bamboo skewers, presoaked in water for 20 minutes
- Preheat oven to 200°C
- Mix egg and sesame oil together. Season with salt and gently toss through cubed fish.
- Thread fish onto skewers and scatter with sesame seeds to coat
- Bake for 10 minutes or until cooked through but not dry
Salad
- Cook green beans in boiling water for 4-5 minutes until tender
- Refresh in cold water
- Toss beans, salad onions and bean sprouts together
Dressing
- Mix dressing ingredients together and pour over salad
- Serve kebabs and salad with brown basmati rice
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EXCLUSIONS
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