Char-grilled snapper with Oriental salad
- Ready In: 22 minutes
- Prep Time: 15 minutes
- Cooking Time: 7 minutes
- Serves: 4
This delicious recipe rewards you with omega-3 fats from the fish while the crunchy salad underneath gives you a boost of minerals and fibre. And the curried-yoghurt topping is rich in calcium.
Ingredients
- 4 snapper fillets
- oil for brushing
- SALAD:
- ½ Chinese cabbage (wombok), shredded
- ½ red capsicum, finely sliced
- 1 carrot, peeled and grated
- 1 cup bean sprouts
- ½ cup roasted peanut halves
- 3 shallots, finely sliced
- 1 cup coriander leaves
- TOPPING:
- 1 cup low-fat plain yoghurt
- 1 teaspoon curry paste or use 1/2 teaspoon curry powder
- 1 tablespoon lemon or lime juice
Nutrition per serve
1588 kilojoules (379 Calories), 14 g fat (including 3 g saturated fat), 15 g carbohydrate (including 11 g sugars), 5 g fibre and 365 mg sodium. Read our nutrition rating system.
Directions
1. Combine all ingredients for yoghurt topping in a small bowl and mix well. Refridgerate.
2. Combine salad ingredients in a bowl. Toss with a light dressing to mix . Refrigerate.
3. Heat grill or barbeque plate and spray or brush with oil. Cook fillets for 3 minutes on each side, turning once, or until fish is cooked.
4. Arrange salad on a plate and serve topped with fish and yoghurt topping.
