Name: Crunchy wasabi-crusted fish fillets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 x 200g white fish fillets; 2 tablespoon mayonnaise; 2 teaspoon wasabi; 1/2 cup (35g) japanese breadcrumbs cooking-oil spray; 2 tablespoon rice vinegar; 2 teaspoon vegetable oil; 1 teaspoon caster sugar; 1/2 teaspoon mustard powder; Red cabbage coleslaw; 1/4 small red cabbage (300g), shredded finely; 1 lebanese cucumber (130g), seeded, sliced thinly; 4 green onions, sliced thinly

Ingredients

4 x 200g white fish fillets

2 tablespoon mayonnaise

2 teaspoon wasabi

1/2 cup (35g) japanese breadcrumbs cooking-oil spray

2 tablespoon rice vinegar

2 teaspoon vegetable oil

1 teaspoon caster sugar

1/2 teaspoon mustard powder

Red cabbage coleslaw

1/4 small red cabbage (300g), shredded finely

1 lebanese cucumber (130g), seeded, sliced thinly

4 green onions, sliced thinly

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil oven tray; line with baking paper.

2.Place fish on tray; spread with combined mayonnaise and wasabi. Press breadcrumbs onto fish. Spray lightly with oil. Roast, uncovered, about 15 minutes or until cooked through.

3.To make red cabbage coleslaw; whisk vinegar, oil, sugar and mustard in medium bowl. Add cabbage, cucumber and onion; mix well. Serve with fish.

We used blue-eye trevalla fillets in this recipe.
Note

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