Spicy grilled fish with a cucumber and coconut salad

4 servings Preparation: 20 mins, Cooking: 10 mins By Food24
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Ingredients (13)

For the salad:
1 cucumber — ribbons
with a peeler
1/4 red onion — finely sliced
1 red chilli — chopped
5 g fresh mint
for the dressing:
1 coconut milk — tinned
lime — halved, juice only
1 tsp white sugar
2 tsp sesame oil
1 tsp fish sauce
FOR THE FISH:
4 x angelfish
vegetable oil — for brushing
2 Tbs chinese five-spice powder
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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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