Superquick Double Crumbed Basa & Ribbon Slaw
with Sesame-Sriracha Dressing- Fish
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Milk
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.
Ingredients
1
Pear
560 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
1 packet
Sriracha
(Contains: Soy, May contain traces of allergens;)
1 packet
Coriander
1 packet
Snacking Tomatoes
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, May contain traces of allergens, Sesame, Soy, Milk, Wheat;)
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
1
Carrot
Utensils
Cooking Steps
• 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. Cook in batches if your pan is getting crowded. 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, carrot and tear in coriander. Toss to coat and season to taste.
• Divide crumbed basa and sesame-sriracha slaw between plates to serve. Enjoy!
