Name: Kingklip with Japanese cabbage salad
Yield: 1 serving
Cuisine: Cooking Method
Ingredients: 200.00 g kingklip fillet; 0.00 sea salt and freshly ground black pepper; 10.00 ml lemon juice; 5.00 ml fresh coriander finely chopped; 2.00 carrots julienned; 5.00 ml fresh ginger grated; 200.00 ml cabbage red, shredded; 200.00 ml cabbage shredded; 10.00 ml soy sauce; 10.00 ml vinegar apple; 2.00 ml sea salt; 3.00 cherry tomatoes halved; 0.00 cucumber thin strips, rolled up; 0.00 noodles ribbon or Chinese

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Ingredients (14)

200.00 g	kingklip — fillet
0.00	sea salt and freshly ground black pepper
10.00 ml	lemon juice
5.00 ml	fresh coriander — finely chopped
2.00	carrots — julienned
5.00 ml	fresh ginger — grated
200.00 ml	cabbage — red, shredded
200.00 ml	cabbage — shredded
10.00 ml	soy sauce
10.00 ml	vinegar — apple
2.00 ml	sea salt
3.00	cherry tomatoes — halved
0.00	cucumber — thin strips, rolled up
0.00	noodles — ribbon or Chinese

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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.