Asian Twist Fish 'n' Chips

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs carrot
• 1pcs Lebanese cucumber
• 2g chilli flakes
• 40g panko breadcrumbs
• 5g toasted sesame seeds
• 280g basa centre-cut portions
• 50g aioli mayonnaise
• 50g mixed salad leaves
• 1pcs lime
• 15ml extra virgin olive oil
• 19ml white or red wine vinegar
• 3ml sugar
• 8ml soy sauce
• 1pcs egg
• 15ml plain flour
• 1pcs olive oil spray

Method

1. Step 1 — Air-fry chips
   Preheat the air fryer to 200C (see cooking tip). Cut the unpeeled sweet potatoes and carrot into 1cm-thick chips. Put in a bowl, add 2 tsp extra virgin olive oil, season with salt and pepper and toss to coat. Put the chips in the air-fryer basket and air-fry, shaking the basket occasionally, for 18 mins or until tender.
2. Step 2 — Make cucumber pickles
   Meanwhile, thinly slice the cucumber. Combine a pinch of chilli flakes (chilli is not essential to the dish; you can omit it), 1 tbs white wine vinegar, ½ tsp sugar and ½ tsp soy sauce in a large bowl. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Crumb fish
   Whisk 1 egg in a bowl. Put 1 tbs flour in a shallow dish. Combine the breadcrumbs and half the sesame seeds in a separate shallow dish. Pat the fish dry with paper towel, then halve lengthwise into long, thick strips. Season the fish with salt and pepper. Dust the fish with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
4. Step 4 — Air-fry fish
   Transfer the chips from the air-fryer basket to a large bowl. Scatter the remaining sesame seeds over the chips and toss to coat. Spray the crumbed fish with olive oil and put in the basket, in batches if necessary. Air-fry the fish for 10 mins or until golden and cooked through.
5. Step 5 — Prep soy aioli and salad
   Meanwhile, combine the aioli and 1 tsp soy sauce in a bowl. Combine 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves to the dressing and gently toss to combine.
6. Step 6 — Warm chips and serve
   Remove the fish from the air-fryer basket. Add the chips to the basket and air-fry for 2-3 mins until hot. Cut the lime into wedges. Drain the cucumber pickles, discarding the pickling liquid. Divide the fish, chips, cucumber pickles, salad and lime wedges among plates. Serve with the soy aioli.

Allergens

Sulphites, Soy, Egg, Gluten, Wheat, Sesame, Fish