Crispy Cream Dory with buckwheat noodles and spicy salsa
Prep time: 15 mins 1 70g 3 tsp 2 Ingredients 100g plain oats 150g trimmed cream dory, cut into three pieces egg white, beaten buckwheat noodles, boiled olive oil green chillies, deseeded and chopped 25g garlic, chopped 25g tomato, chopped For salsa, mix together: 1 tomato, skinned and deseeded 1 medium onion, finely chopped 50g coriander, chopped 60g jalepeño chillies, deseeded
Cooking time: 15 mins Method 1. Preheat oven to 200°C. Spread oats on a baking tray and set aside. Season fish with salt and pepper. Dip fish pieces in egg white, then roll in oats, patting gently to ensure oats stick to fish. Place fish on a tray and bake for 15 mins or until crust turns golden brown. Meanwhile, boil noodles in salted water for 8 mins. Drain and set aside. Heat oil in a large pan. Add chillies and garlic and sauté until glossy. Add tomato and cook for 5 mins or until completely soft. Add cooked noddles, toss well and season. Serve fish with noddles and salsa.