Wild rice and kingklip salad


Ingredients 15
Servings 4
Time

Ingredients

  • 300
    g
    kingklip fillet, sliced
  • 1
    large egg, lightly beaten
  • 125
    ml
    sesame seeds
  • 50
    ml
    oil
  • 1
    lemon, juice
  • 4
    cloves garlic, crushed
  • 5
    ml
    freshly grated ginger
  • 60
    ml
    sesame oil
  • 60
    ml
    soy sauce
  • 60
    ml
    cider vinegar
  • 1
    packet mixed salad leaves
  • mixed white and wild rice, cooked and drained
  • 1
    cucumber, halved and sliced
  • 2
    tomatoes, cut into wedges
  • 50
    ml
    bean sprouts
 

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.
 

Read more on: fish/seafood  |  shallow-fry
 

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