Superquick Crumbed Basa & Ribbon Slaw
with Sesame-Sriracha Dressing
Add some heat to your average side salad by spiking it with this sesame-sriracha sauce. Plate it up with golden crumbed basa and you'll have dinner ready in a flash!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Crumbed Basa
(Contains: Wheat, Gluten, Soy, Fish;)
1
Pear
1
Carrot
1 packet
Sriracha
(May be present: Soy.)
1 packet
Sesame Dressing
(Contains: Wheat, Gluten, Soy, Eggs, Sesame; May be present: Milk.)
1 packet
shredded cabbage mix
1 packet
mixed salad leaves
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Set air fryer to 200°C. • Place crumbed basa into the 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 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.
• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear and carrot. Toss to coat and season to taste.
• Divide superquick crumbed basa and sesame-sriracha salad between plates to serve. Enjoy!
