Sesame crumbed fish and greens salad
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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.