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Main Ingredients | Broccoli, Boneless fish fillets |
Cuisine | Thai |
Course | Main Course Seafood |
Prep Time | 16-20 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Fish Cake Salad
- 1 small Broccoli separated into florets and blanched
- 250 grams Boneless fish fillets cut into pieces
- for garnishing Alfalfa sprouts
- Oil 1 tablespoon + for shallow-frying
- 1 medium Potato boiled and peeled
- 1 medium Onion finely chopped
- to taste Crushed black peppercorns
- to taste Salt
- 3 teaspoons Balsamic vinegar
- 10-12 Cherry tomatoes
- 10-12 Mixed salad leaves
- 8-10 Fresh coriander leaves
- Amaranth micro greens 2 tablespoons + for garnishing
- 1 tablespoon Mayonnaise
- 3/4 cup Fresh breadcrumbs
- 1 tablespoon Extra virgin olive oil
Method
- Heat 1 tbsp oil in a non-stick pan.
- Place broccoli florets and potato in a grinder jar.
- Add onion to the pan and sauté for ½ minute. Add fish pieces, crushed peppercorns and salt and mix. Add 1 tsp balsamic vinegar, mix, cover and cook till the fish is fully cooked.
4. Halve 5-6 cherry tomatoes. - Halve 5-6 cherry tomatoes..
- To make salad, roughly tear salad leaves and place in a bowl. Add coriander leaves, 2 tbsps amaranth micro greens and halved cherry tomatoes.
- Add cooked fish mixture in the grinder jar alongwith mayonnaise and grind well into a smooth mixture. Transfer into another bowl and refrigerate for 15-20 minutes.
- Heat some oil in another non-stick pan.
- Add salt and crushed peppercorns to fish mixture and mix well. Add breadcrumbs and mix well.
- Divide fish mixture into equal large portions, shape them into cakes and place in the pan. Shallow-fry in hot oil, turning sides, till golden and crisp from both sides.
- Add salt, crushed peppercorns, olive oil and remaining balsamic vinegar to the salad. Mix well. Add remaining whole cherry tomatoes and toss.
- Transfer the prepared salad onto a serving plate. Place fish cakes on top, garnish with alfalfa sprouts and amaranth micro greens and serve immediately.
Nutrition Info
Calories | 1350 |
Carbohydrates | 102.9 |
Protein | 63.7 |
Fat | 76 |
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