Quick, easy and delicious, starting with frozen fish. Pair with a flavourful Thai inspired vinaigrette, that serves as a sauce for the fish and a dressing for the salad.
1/4tspfresh minced ginger, or 1/2 tsp ginger paste
1tspfinely chopped fresh lemongrass, optional
Salad:
4cupsWatercress, or Spring Mix
1 1/2cupsSpiralized or matchstick carrots
1cupSpiralized or matchstick red beets , or thinly sliced red cabbage
1 1/2 cupsbean sprouts
1/4cupRoughly chopped cilantro
To serve:
Sesame seeds, for garnish
Lime wedges, for drizzling
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Instructions
Cook fish in the oven according to package directions.
Meanwhile, prepare vinaigrette by combining all ingredients in a small bowl and whisking to combine well. Set aside.
Prepare salad by combining all the salad ingredients in a large bowl and tossing to combine.
To serve. Place salad mixture on serving plate. Top with warm, cooked fish fillets. Spoon vinaigrette overtop of fish and drizzle over salad. Garnish with sesame seeds and serve with lime wedges for drizzling.
Notes
You can serve the vinaigrette at room temperature or just warm. To warm, simply warm in a saucepan for a few minutes or microwave to warm.