Fish Be With You: Grilled Cream Dory with Cabbage and Radish Slaw

Grilled Cream Dory with Cabbage and Radish Slaw

Ingredients:

2 fillets Cream dory

2 tbsp Fresh lemon juice

1 tbsp Minced Garlic (fresh or fried chips)

Salt and Pepper

1/2 cup Cabbage thinly sliced (I used purple ones)

1/4 cup Red radish (thinly sliced)

1/4 cup Fresh parsley (chopped)

1/4 cup Fresh Dalandan juice

2 tbsp Cane vinegar

1 tbsp Sugar

2 tbsp Olive oil

2 tbsp Butter

* Serves 2 

Directions:

1. Marinate the fish fillets in lemon juice, garlic and salt and pepper. Set aside.
   
2. Prepare the slaw by slicing the cabbage and radish and chopping the parsley. Set aside and chill in the fridge.
3. Combine the Dalandan juice, vinegar, sugar and 1 tbsp olive oil. Season with salt and pepper. Set aside and chill in the fridge until ready to serve.
4. Heat a grill pan with butter and olive oil.
   
5. Cook the fillets for about 1-2 minutes on each side depending on the thickness.
   
6. Dress the salad with the vinaigrette once ready to serve.
7. Plate and Enjoy! :)
   
   
   
   
   
   
   
   
   

Fish be with You: Herb-crusted Salmon Fillet

        Herb-Crusted Salmon Fillet

Ingredients:

Salmon fillets

Juice of 1/2 Lemon

1 tbsp Soy sauce

1/2 cup Panko breadcrumbs

1/4 cup Fresh Parsley (finely chopped)

1/4 cup Fresh Spring onions (finely chopped)

Salt and Pepper

1 Egg

2 tbsp Olive oil

1 tbsp Butter

French green beans

Pumpkin (diced)

Mango Vinaigrette:

1 Ripe Mango (finely diced)

2 tbsp white vinegar

1/2 tsp sugar

Salt and Pepper

Directions:

1. Prepare the Mango Vinaigrette by combining all the ingredients in a bowl.
2. Whisk and let chill in the ref.
3. Season the fillets with salt and pepper and marinate in soy sauce and lemon juice.
4. Combine the breadcrumbs, parsley and spring onions in a bowl (big enough to fit the salmon fillets).  Season with salt and pepper.
5. Put the egg in another bowl and lightly scramble.
6. Remove the fillets from the marinade and dip in the egg.
7. Coat well with the herb crumb mixture.
8. Pan-fry in a hot pan with the olive oil for about 1-2 minutes on each side depending on the thickness of the fillets.
9. Once cooked, set aside.
10. Add the butter in the same pan and cook the green beans and pumpkin until tender. Season with salt and pepper.
11. Plate and Enjoy! :)