- 2 x 200 g fillets angelfish
- ¼ cup soya sauce
- 1 fresh red chilli
- 1 x 5 cm piece ginger, grated
- 2 cloves garlic, crushed
- Juice of 1 lemon or lime
- 50 g coriander, chopped
- 50 g peanuts, chopped
- 2 T mint
- 150 g watercress, rinsed
- 1 x 125 g punnet blueberries
- 1 x 140 g punnet broad beans, blanched
Place the fish fillets in the freezer for 10 minutes to make them easier to cut. Meanwhile, combine the soya sauce, chilli, ginger, garlic and lemon or lime juice.
Blend the coriander to a pesto-like consistency and toast the chopped peanuts in a dry pan over a medium to low heat, stirring occasionally, until golden. Arrange the mint and watercress on a large platter and remove the fish from the freezer.
Using a sharp knife, cut wafer-thin slivers of the fish and drape them over the fresh leaves. Squash the blueberries and add to the soya dressing, along with the coriander and peanuts. Stir to combine, then drizzle over the salad and top with a few podded broad beans. Serve immediately.
Per serving: 1245.9 kJ, 27.6 g protein, 13 g fat, 23.8 g carbs
The subtle flavours and textures of this lightand- easy dish form a sublime combination that leaves the palate wonderfully refreshed.