Double Baja-Style Crumbed Fish & Sweet Potato Salad
with Chipotle Drizzle & Charred Veg
- Fish
- Gluten
- Soy
- Wheat
- Eggs
We're in our light and bright era so only a salad will do! These fresh ingredients (capsicum, corn and cucumber) are calling your name and when they become the base for golden crumbed basa, you'll want to remake it over and over again. Don't forget the chipotle sauce! This recipe is under 650kcal per serving.
Ingredients
1
Capsicum
1 tin
Sweetcorn
560 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1
Cucumber
1
Gourmet Leaf Mix
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Sweet Potato Chunks
1
Lime
1 packet
Garlic Aioli
(Contains: Eggs;)
Cooking Steps
• Thinly slice capsicum. Drain sweetcorn. • Thinly slice cucumber into rounds. Slice lemon into wedges. • In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.
• Set your air fryer to 200°C. • Place crumbed basa into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• Wipe out the frying pan then return to medium-high heat with enough oil to cover the base. • When oil is hot, cook crumbed basa, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate Season with salt and pepper.
• To the bowl with capsicum, add mixed salad leaves, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Slice fish. • Divide charred capsicum salad between bowls then top with crumbed fish. • Drizzle over creamy chipotle sauce to serve. Serve with remaining lemon wedges. Enjoy!
