Crispy Cream Dory with buck­wheat noo­dles and spicy salsa

Friday - - Leisure -

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

and chopped

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.






(serves 1)

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