Cucumber and coconut salad with fish

Starving – but not so keen on slaving over a hot stove in the sweltering heat? We have the perfect recipe for you.
 
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Recipe from: 07 September 2015
Preparation time: 20
Cooking time: 10
 
 

Ingredients

 
  • FOR THE SALAD:
  • 1
    cucumber, cut into ribbon lengths
  • with a peeler
  • 1/4
    red onion, finely sliced
  • 1
    red chilli, chopped
  • 5
    g
    fresh mint
  • FOR THE DRESSING:
  • 1
    small tin (165ml) coconut milk
  • juice of 1/2 lime
  • 1
    tsp
    white sugar
  • 2
    tsp
    sesame oil
  • 1
    tsp
    fish sauce
  • FOR THE FISH:
  • 4 x
    250g Angelfish portions
  • vegetable oil for brushing
  • 2
    Tbs
    Chinese five-spice
Servings: Change Serving
 
 

Method

 
Toss together all salad ingredients. In a jug, whisk together dressing ingredients and pour over cucumber. Set aside.


For Fish:
Brush each side of fish with veg oil; sprinkle with five-spice.

Heat a pan and cook fish for tow to three minutes on each side until golden and cooked through.

To Serve:
Serve fish warm, topped with cucumber salad.

Source: Fairlady

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Read more on: fish  |  salad  |  recipes
 

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