Fish with spicy mustard seed dressing
( SERVES 4 )
I favour cooking fish fillets in butter. Use either lightly salted butter or clarified butter.
Spicy mustard seed dressing
|1 Tbsp||Peanut oil|
|1 tsp||Mustard seeds, either black or brown ones|
|1 clove||Chopped garlic|
|1||Green chilli, deseeded and sliced|
|4 cm||Fresh ginger, peeled and shredded|
|1 Tbsp||Brown sugar, or more to taste|
|1 tsp||Fish sauce|
|3||Limes, juice of 3 juicy ones|
|4 handfuls||Chinese cabbage, (wombok) shredded|
|1 cup||Mung bean sprouts, brown ends picked|
|1 small handful||Mint leaves|
|1 small handful||Coriander leaves|
|5 leaves||Vietnamese mint leaves, optional|
|2||Finely chopped spring onion|
- Make the spicy mustard seed dressing: Heat the oil in a small saucepan and cook the mustard seeds until they begin to pop. Add the garlic and cook until golden (watching it doesn’t burn). Add the chilli and ginger and cook for a further minute or until the ginger begins to colour, but again watch for burning. Remove from the heat and add the sugar, fish sauce and lime juice. Set aside to cool.
- Make the salad: Place all the ingredients in a large bowland gently toss together. Cover and keep in the fridge.
- For the fish: Using a sharp knife make 2-3 slashes in the skin of each fish fillet. Season skin with salt and pepper. Heat a heavy-based frying pan over medium-high heat. Add a little butter and when the butter sizzles, place in 2 fish fillets, skin-side down and cook until golden. Lower heat to medium. Turn fish over and cook for a further 2 minutes, until just cooked and still moist. Timing will depend on thickness of fillets, but be careful not to over cook: fish continues cooking after removing from the pan. Repeat with remaining 2 fish fillets.
- To serve: Place a fish fillet and salad on each of 4 plates. Drizzle over the dressing. Place a lime or lemon wedge on each plate.
More of Kathy's summer fish dishes