Wasabi fish with garden greens
Photo by Babiche Martens
The black bean spaghetti I have used in today’s salad is proving to be one of my favourite summer go-to's. Gluten-free and light, it adds a fresh twist to any occasion. You will find it in specialty stores, or you can use a more traditional spaghetti. When wasabi is cooked it loses its heat, so don’t be scared off by the amount I have smothered over the fish. Get the salad dressed 15 minutes before serving to enhance the flavours. Then simply pan-fry the fish and place on top.
|¼ cup||Oil, flavourless|
|2 Tbsp||White vinegar|
|2 Tbsp||Soy sauce|
|1 tsp||Brown sugar|
|1 tsp||Fish sauce|
|1 tsp||Grated ginger|
- To make the dressing into a jar place the oil, vinegar, soy, sugar, fish sauce and ginger, shaking well.
- To create the salad, into a large bowl place the spaghetti, beans, corn, cucumber, spring onions, red onion and coriander. Pour over the dressing and toss well. Season with salt and pepper if needed.
- Smother the wasabi over the fish fillets. Heat the oil in a frying pan and cook the fish for 3 minutes each side or longer, depending on the thickness of the fish.
- Serve the salad into bowls and place a piece of fish onto each.