Cucumber & coconut salad with fish

Starving – but not so keen on slaving over a hot stove in the sweltering heat? We have the perfect recipe for you

12 January 2015

Serves 4

For The Salad
• 1 cucumber, cut into ribbon lengths with a peeler
• ¼ red onion, finely sliced
• 1 red chilli, chopped
• 5g fresh mint

For The Dressing
• 1 x small tin (165ml) coconut milk
• juice of ½ lime
• 1 tsp white sugar
• 2 tsp sesame oil
• 1 tsp fish sauce

For The Fish
• 4 x 250g Angelfish portions
• vegetable oil for brushing
• 2 tbsp Chinese five-spice

1 Toss together all salad ingredients. In a jug, whisk together dressing ingredients and pour over cucumber. Set aside.

2 For Fish Brush each side of fish with veg oil; sprinkle with five-spice.

3 Heat a pan and cook fish for tow to three minutes on each side until golden and cooked through.

4 To Serve Serve fish warm, topped with cucumber salad.

Source: Fairlady

Soups & Salads

Deconstructed Chicken Caesar Salad

Foodie favourite Jules Mercer’s interpretation to be served with Zonnebloem’s Sauvignon blanc