Katsu Fish with Miso Pea Salad and Wasabi Aioli

Katsu Fish with Miso Pea Salad and Wasabi Aioli

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, November 25, 2018.
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If you don’t have a non-stick frypan, you may need to use a little bit more oil.

Ingredients

SALAD

  • ½ cup frozen peas
  • ½ Lebanese cucumber, cut in half and thinly sliced
  • 1 radish, cut in half and thinly sliced
  • 1/8 red onion, thinly sliced
  • ½ carrot, grated
  • 1 pack miso dressing
  • 1 handful baby spinach
  • ¼ tsp sesame oil
  • ¼ tsp rice wine vinegar

FISH

  • 1 pack market fish
  • 1 egg yolk, whisked
  • 1 pack wholemeal breadcrumbs

TO SERVE

  • 1 Tbsp wasabi aioli

Steps

  1. Bring a pot of salted water to the boil.
  2. Cook peas. Cook peas in pot of boiling water for 1-2 minutes. Drain, rinse under cold water and leave to drain well.
  3. Prep fish. Pat fish dry and season. Cut any larger fillets in half. Place egg in a small bowl with a pinch of salt and place breadcrumbs in a second bowl. Dip fish into egg, shaking off excess, then add to breadcrumbs and turn to coat.
  4. Cook fish. Heat ¼ tsp oil in a non-stick fry-pan on medium heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through. Reduce heat if crumb starts to burn. Season fish when cooked
  5. Prep salad. Place all salad ingredients, including cooked peas, in a bowl. Just before serving, toss well to combine and season.
  6. Serve salad topped with fish and dollop over wasabi aioli.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 39.4g
Carbohydrate 14.5g
Fat 24.8g