Pan-fried fish with green salad and sweet and sour dressing
By Bill Granger
From Saturday Kitchen
Ingredients
For the pan-fried fish
- 60g/2¼oz plain (all-purpose) flour
- 1 tsp sea salt
- 4 firm white fish fillets (such as red snapper)
- 60ml/2¼fl oz oil
- lime halves, to serve
For the green salad
- 2 large fresh red chillies, de-seeded and sliced on the diagonal.
- 15²µ/½´Ç³ú fresh coriander leaves
- 12 fresh mint leaves
- 4 shallots finely sliced
- 20 mangetout, blanched and finely sliced
- 1 lime, zest only
For the sweet and sour dressing
- 2 tbsp soft brown sugar
- 2 tbsp sugar
- 2 tbsp water
- 2 tbsp fish sauce
- 2 tbsp lime juice
Method
Stir the flour and salt together in a bowl.
Add the fish fillets and turn to coat well.
Heat the oil in a large non-stick frying pan over a medium to high heat till hot.
Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.
For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl.
For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.
Continue to cook over a medium heat until lightly golden.
Remove from the heat, add fish sauce and lime juice and stir to combine.
Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.
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