Wild rice and kingklip salad

Name: Wild rice and kingklip salad
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 300.00 g kingklip sliced; 1.00 eggs large, lightly beaten; 125.00 ml sesame seeds; 50.00 ml oil; 1.00 lemon juice; 4.00 garlic cloves, crushed; 5.00 ml fresh ginger freshly grated; 60.00 ml sesame oil; 60.00 ml soy sauce; 60.00 ml vinegar cider; 1.00 lettuce mixed salad leaves; rice white and wild, cooked; 1.00 cucumber halved, sliced; 2.00 tomatoes cut into wedges; 50.00 ml mixed bean sprouts

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (15)

300.00 g	kingklip — sliced
1.00	eggs — large, lightly beaten
125.00 ml	sesame seeds
50.00 ml	oil
1.00	lemon juice
4.00	garlic — cloves, crushed
5.00 ml	fresh ginger — freshly grated
60.00 ml	sesame oil
60.00 ml	soy sauce
60.00 ml	vinegar — cider
1.00	lettuce — mixed salad leaves
	rice — white and wild, cooked
1.00	cucumber — halved, sliced
2.00	tomatoes — cut into wedges
50.00 ml	mixed bean sprouts

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Method:

Dip slices of kingklip into egg, then coat in sesame seeds. heat the oil and fry gently for 5 minutes or until cooked and golden. Drain on absorbent paper.
DRESSING:
Combine lemon juice, garlic, ginger, sesame oil, soy sauce and vinegar, and mix well.
Arrange salad leaves on a plate. Cover with rice, cucumber and tomatoes. Top with kingklip pieces and bean sprouts.
Drizzle with the dressing and serve immediately.