Kid Approved: Golden Sesame-Crusted Fish

Nutrition per serve

Ingredients

• 2pcs carrot
• 1pcs Lebanese cucumber
• 1pcs red onion
• 300g basa fish fillets
• 15g toasted sesame seeds
• 50g mixed salad leaves
• 30ml olive oil
• 23ml white vinegar
• 15ml sugar
• 15ml plain flour
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the carrots into thin batons. Thinly slice half the cucumber and half the onion (see Kitchen notes). Finely chop the remaining cucumber and remaining onion. Cut the fish into 4cm chunks.
2. Step 2 — Roast carrot
   Put the carrot on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-25 mins until golden and tender. Meanwhile, put 1½ tbs white vinegar and 1 tbs sugar in a bowl, season with salt and stir to combine. Add the chopped cucumber and chopped onion and toss to combine. Set aside to pickle until needed.
3. Step 3 — Coat and cook fish
   Combine the sesame seeds and 1 tbs plain flour in a shallow bowl and season with salt and pepper. Coat the fish with the sesame seed mixture, pressing lightly to make it stick. Heat 1 tbs olive oil in a medium frypan over medium heat. Cook the fish for 4 mins each side or until golden and cooked through (see Kitchen notes). Remove from the pan.
4. Step 4 — Make pickle sauce
   Put the drained pickled veggies and 2 tbs mayonnaise in a bowl, season with salt and pepper and stir to combine.
5. Step 5 — Toss salad and serve up
   Put 1 tsp olive oil in a large bowl and season with salt and pepper. Add the salad leaves, remaining cucumber and remaining onion and toss to coat. Divide the sesame-crusted fish, carrot chips and salad among plates. Serve with the pickle sauce and enjoy!
6. Step 6 — Kitchen notes
   We've added the raw onion to the pickle sauce and salad. If you prefer it cooked, simply cut the onion into wedges and roast with the carrot instead. ~ Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Gluten, Wheat, Eier, Fisch, Sesamsamen