Name: Sweet chilli and lime fish with tatsoi salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 x 50g firm white fish fillets; 2 tablespoon sweet chilli sauce; 1 tablespoon lime juice; 1 tablespoon fresh coriander, finely chopped; 1/4 teaspoon sesame oil; 4 small potatoes (480g), cut into 2cm pieces; 80 gram baby tatsoi leaves; 2 tablespoon lime juice; 1/2 teaspoon olive oil

Ingredients

8 x 50g firm white fish fillets

2 tablespoon sweet chilli sauce

1 tablespoon lime juice

1 tablespoon fresh coriander, finely chopped

1/4 teaspoon sesame oil

4 small potatoes (480g), cut into 2cm pieces

80 gram baby tatsoi leaves

2 tablespoon lime juice

1/2 teaspoon olive oil

Method

1.Preheat grill.

2.Make tatsoi salad. Boil, steam or microwave potato until tender, drain. Cool 10 minutes. Combine potato in large bowl with remaining ingredients.

3.Meanwhile, thread fish onto eight bamboo skewers. Brush fish with combined sauce, juice, coriander and sesame oil. Grill about 2 minutes or until cooked through.

4.Serve fish with tatsoi salad, and lime wedges, if you like.

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. We used flathead fillets in this recipe, but you can use any firm white fish fillets you like. Tatsoi is a variety of buk choy, also known as rosette bok choy. It has dark, glossy, flat, spoon-shaped leaves. The larger leaves are tougher and require longer cooking. Smaller, more tender leaves are eaten raw in salads.
Note

Woman's Weekly Food

Ingredients

Method

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