Name: Whiting with cucumber lime dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Whiting; 2 green onions (green shallots), sliced; 1 large fresh red chilli, sliced, optional; 8 (500g) white fish fillets (we used whiting fillets); plain flour; peanut or vegetable oil, for shallow-frying; 1/4 cup lightly packed fresh coriander sprigs; Cucumber lime dressing; 1 (130g) lebanese cucumber, seeded, sliced; 1 stick fresh lemongrass, chopped finely; 1 fresh large red chilli, sliced; 2 (50g) french shallots, chopped; 2 tablespoon lime juice; 2 tablespoon white sugar; 1 tablespoon fish sauce; 1/4 cup (35g) chopped roasted peanuts; 1/4 cup coarsely chopped fresh coriander leaves

Whiting with cucumber lime dressing

Add some spice to your life with this enticing, quick seafood dish that packs on the flavour but not the calories.

Ingredients

Whiting

2 green onions (green shallots), sliced

1 large fresh red chilli, sliced, optional

8 (500g) white fish fillets (we used whiting fillets)

plain flour

peanut or vegetable oil, for shallow-frying

1/4 cup lightly packed fresh coriander sprigs

Cucumber lime dressing

1 (130g) lebanese cucumber, seeded, sliced

1 stick fresh lemongrass, chopped finely

1 fresh large red chilli, sliced

2 (50g) french shallots, chopped

2 tablespoon lime juice

2 tablespoon white sugar

1 tablespoon fish sauce

1/4 cup (35g) chopped roasted peanuts

1/4 cup coarsely chopped fresh coriander leaves

Method

1.Place onion and chilli in a bowl of iced water to curl.

2.Meanwhile, for cucumber lime dressing, combine cucumber, lemongrass, chilli, shallots, juice, sugar and fish sauce in a medium bowl; stir until sugar is dissolved. Stir in peanuts and coriander.

3.Toss fish in seasoned flour; shake away excess. Shallow-fry fish, in batches, in hot oil, until just cooked through. Drain on absorbent paper.

4.Serve fish topped with cucumber lime dressing, drained onion and chilli and coriander.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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