Quick Sweet Chilli-Glazed Fish with Creamy Asian Slaw, Peanuts & Mint
We’re doing fish with zap and zest tonight. Indulge in the pops of flavour when you take a bite of these dory fillets glazed in a sweet chilli jam. A fresh slaw, creamy with mayo, rounds it off. Include a garnish of mint to the slaw and a scattering of peanuts to the fish to really complete this blissful experience. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Prep: 15 mins
Cook: 15 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 cucumber
- 0.5 lemons
- 1 bag baby spinach leaves
- 1 bag mint
- 1 packet smooth dory fillets
- 1 sachet sweet soy seasoning
- 0.5 plain flours
- 1 packet sweet chilli sauce
- 1 packet mayonnaise
- 1 tsp sesame oil
- 1 packet roasted peanuts
- 1 bag asian slaw mix
- olive oil
- 1 cucumber
- 1 lemon
- 1 bag baby spinach leaves
- 1 bag mint
- 2 packets smooth dory fillets
- 2 sachets sweet soy seasoning
- 1 plain flour
- 1 packet sweet chilli sauce
- 1 packet mayonnaise
- 2 tsp sesame oil
- 2 packets roasted peanuts
- 1 bag asian slaw mix
Instructions
- • Thinly slice cucumber into half-moons. Slice lemon into wedges.
• Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person.
• In a medium bowl, combine sweet soy seasoning, the plain flour and a drizzle of olive oil. Add fish and gently turn to coat. - • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each
side.
• Remove pan from heat, then add sweet chilli sauce and a squeeze of lemon juice. Gently turn fish to coat. - • In a large bowl, combine Asian slaw mix, cucumber, baby spinach leaves, mayonnaise, the sesame oil, a squeeze of lemon juice and a pinch of salt.
- • Divide Asian slaw between bowls.
• Top with sweet chilli-glazed fish, along with any remaining glaze.
• Sprinkle over roasted peanuts and tear over mint to serve. Enjoy!