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Sesame crumbed fish and greens salad

Serves   4-5
Prep time: 20 mins
Cooking time: 20 mins

Looking for new ways to serve fish? This crispy, sesame crumbed white fish is a delicious way to enjoy the best of New Zealand’s kaimoana. Complimented perfectly by our long stemmed broccoli salad, dressed in an Asian-inspired ginger sesame dressing – we guarantee the kids will love it! 

Sesame-crumb-fish

Ingredients

Method

Ingredients

  • 250g long stemmed broccoli, trimmed
  • ½ green cabbage, thinly sliced 
  • 1 capsicum, thinly sliced 
  • 2 spring onions, thinly sliced 
  • 2 Tbsp soy sauce 
  • 1 Tbsp sesame oil 
  • 1tsp minced ginger 
  • 2 Tbsp white or rice wine vinegar 
  • 2 tsp Pams caster sugar 
  • 600g firm white fish fillets 
  • ⅓ cup Pams plain flour 
  • 1-2 eggs, beaten 
  • 1 ½ cups Pams panko breadcrumbs 
  • 2 Tbsp sesame seeds
  • Rice bran or vegetable oil
  • ½ crispy noodles (optional) 
  • Japanese or standard mayonnaise and lemon wedges, to serve 
 

Method

  1. Blanch the long stemmed broccoli stems in boiling water until just tender, then run under cold water and drain. Cut each stem into 2-3 pieces, then arrange on a platter with the cabbage, capsicum and spring onion. 
  2. Make the dressing by whisking together the soy sauce, sesame oil, ginger, vinegar and sugar in a bowl until the sugar has dissolved. Set the salad and dressing aside. 
  3. To prepare the crumbed fish, begin by patting the fish dry with a paper towel. Crumb the fish fillets by coating in seasoned flour, followed by beaten egg and panko mixed with sesame seeds. 
  4. Bring a non-stick frying pan to a medium to high heat with a generous drizzle of rice bran oil. Once at temperature, pan fry the fish fillets for 2-3 minutes on each side (depending on thickness of the fillet) or until golden brown and cooked through. Drain on a paper towel. 
  5. Dress the salad with the sesame dressing just before serving and garnish with crispy noodles. Enjoy alongside the sesame crumbed fish with Japanese mayonnaise and lemon wedges.