The Holiday Season has finally sneaked out the back door, leaving lots of fun memories of great company and indulgent eating. Unfortunately, as it does every year, it has managed to leave some memento, most of it evident around my midriff.
New Year's resolutions? I won't even go there but as the new year brought warm days, it's been a lot easier to eat light and fresh.
I love this cabbage salad for the colour and the crispy tang of the dressing.
Pan Fried Snapper and Asian Slaw
2x 150g red snapper fillets
1Tbsp plain flour
1/2 Tbsp corn flour
salt and pepper
1 c shredded Wong Bok (Napa cabbage)
1 c shredded red cabbage
1/2 c julienned crunchy vegetables (I used carrots and red beets)
1 Tbsp finely chopped spring onions
handful of fried noodles , or use nuts for crunch instead of the noodles
1 Tsp toasted sesame seeds
1/2 c olive oil
3 Tbsp rice wine vinegar
3 Tbsp sugar
1 Tbsp fish sauce
juice from 1/2 lime
1 Tbsp sesame oil
Make the salad dressing ahead by combining the olive oil, vinegar and sugar in a saucepan. Heat until the sugar is dissolved. Let it cool. Add the fish sauce, lime juice, and sesame oil and mix well.
To prepare fish, lightly dredge the fillets with the combined plain flour, corn flour, salt and pepper. Fry in olive oil until cooked through, approx 5 mins on each side.
Toss all the salad vegetables together in a bowl. Add the dressing and mix well. Just before serving, top with the fried noodles and sprinkle some sesame seeds.
Serve with the fish.