Kingklip with Japanese cabbage salad

Recipe from: 9/18/1997 12:00:00 AM
Ingredients 14
Servings 1
Time

Ingredients

  • 200
    g
    kingklip fillet
  • salt and freshly ground black pepper
  • 10
    ml
    lemon juice
  • 5
    ml
    fresh coriander leaves, finely chopped
  • 2
    medium-sized carrots, sliced into julienne strips
  • 5
    ml
    fresh ginger, grated
  • 200
    ml
    red cabbage, shredded
  • 200
    ml
    cabbage, shredded
  • 10
    ml
    soy sauce
  • 10
    ml
    apple vinegar
  • 2
    ml
    coarse salt
  • 3
    cherry tomatoes, halved
  • thin cucumber strips, rolled up
  • thin ribbon noodles or Chinese noodles (optional)
 

Method

 
Sprinkle the fish fillet with salt and black pepper, lemon juice and coriander leaves. Place in a microwaveproof dish and cover with plastic wrap. Microwave for about 3 minutes or until done. Place the kingklip in the centre of a large plate.

Mix the carrots strips, ginger, red and white cabbage, soy sauce, apple vinegar and coarse salt in a mixing bowl. Arrange the cabbage mixture on top of the fish. Garnish with halved cherry tomatoes and cucumber rolls. Serve with ribbon noodles if desired.

 

Read more on: fish/seafood  |  microwave
 

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