Food Service
Flathead Fillets and Crunchy Asian Salad
| Pacwest Products: |
Flathead Fillets
|
| Prep Time: | 5 minutes |
| Cook Time: | 10 minutes |
Super fast and super healthy! Our flathead and crunchy Asian salad is a great Summer addition to any menu. Serve for lunch or dinner, this dish ticks all the boxes for patrons looking for a light but delicious fish meal.
Ideal for venues wanting to turn tables quickly. This dish offers a great GP. Looks great, tastes great, Try it on your menu this Summer!
In our flathead and crunchy Asian salad we use Pacific West’s skinless flathead fillets.
INGREDIENTS
- Pacific West Flathead fillets
- 1 bunch English spinach leaves, washed
- 1 cup bean sprouts
- 1 fresh chilli, seeded and finely diced
- 1 medium Lebanese cucumber, sliced
- 1 small chilli, seeded and sliced
- 1 small clove garlic, chopped
- 1 tablespoon fresh ginger, peeled and finely diced
- 1 tablespoon reduced-salt soy sauce
- 1 teaspoon sesame oil
- ½ cup parsley, mint or coriander, chopped
- ½ teaspoon brown sugar
- 12 snow peas, ends and strings removed
- 2 tablespoons olive oil
- 250g cooked egg noodles, chilled
- 3 cups Chinese cabbage, sliced
- 3 spring onions, sliced
- 4 radishes, sliced
- 4 tablespoons lime or lemon juice
INSTRUCTIONS
For the fish and crunchy Asian salad
Brush fish with oil and grill or pan-fry for 2-3 minutes each side until cooked. Mix salad ingredients in a serving bowl. Combine dressing ingredients in a screw-top jar with lid. Shake to combine and toss with salad. Serve immediately with fish.
