Hot Fish Salad

Sautéed vegetables and crispy deep-fried fish strips served with a zesty lime and soy dressing.

Estimated Nutrition

	Per Serving	Total
Calories	842.5 kcals	842.5 kcals
Carbohydrates	44.6 grams	44.6 grams
Fat	61.2 grams	61.2 grams
Protein	28.4 grams	28.4 grams

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

20
g

Corn Flour

CondimentsSauces

2
tbsp

Soy Sauce

Fruits

1
piece

Lime

juice only

GrainsCereals

20
g

Plain Flour

NutsSeeds

1
clove

Garlic

chopped

OilsFats

2
tbsp

Olive Oil

for sautéing

250
ml

Oil

for deep frying

1
tsp

Sesame Oil

2
tbsp

Sunflower Oil

for dressing

Seafood

1
piece

Plaice Fillet

cut into strips

Vegetables

0.5
piece

Yellow Pepper

sliced

4
stalk

Spring Onion

stripped

50
g

Sugar Snap Peas

Steps

Sauté the garlic, pepper, spring onion, and sugar snap peas in olive oil for 5 minutes.
Coat the fish strips in a mixture of plain flour and cornflour.
Deep-fry the fish strips in hot oil for 3 minutes until crisp and golden.
Whisk together the soy sauce, lime juice, sesame oil, and sunflower oil for the dressing.
Serve the fish on top of the vegetables and drizzle with the dressing.