Fish skewer with carrot and mango salad and ginger vinaigrette

Name: Fish skewer with carrot and mango salad and ginger vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 30 g Sweet peas; 7-10 Tbsp Salt; 1 (100 g) Carrot; 0,5 cm ginger tuber; 2 stem(s) Coriander; 1 (20 g) Spring onion; 150 g Lengfish fillet; 1 teaspoon (10 g) + 1 tablespoon of oil; 7-10 Tbsp Pepper; 1 tsp (5 g) Lime juice; 7-10 Tbsp Sesame seed; 1 tablespoon (10 g) Chilli sauce for chicken; 1 tsp (5 g) mild soy sauce; 7-10 Tbsp Sugar; 3 discs (10 g each) Wholemeal baguettes; 2 Metal skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

30 g Sweet peas
7-10 Tbsp Salt
1 (100 g) Carrot
0,5 cm ginger tuber
2 stem(s) Coriander
1 (20 g) Spring onion
150 g Lengfish fillet
1 teaspoon (10 g) + 1 tablespoon of oil
7-10 Tbsp Pepper
1 tsp (5 g) Lime juice
7-10 Tbsp Sesame seed
1 tablespoon (10 g) Chilli sauce for chicken
1 tsp (5 g) mild soy sauce
7-10 Tbsp Sugar
3 discs (10 g each) Wholemeal baguettes
2 Metal skewers

Directions

1
Blanch sugar snap peas in salted water for about 4 minutes, then rinse under cold water and drain. Peel the carrots, then cut them into very thin slices with the peeler.
2
Peel the ginger and chop very finely. Wash the coriander, dab dry and chop the leaves finely. Clean and wash spring onion and cut it diagonally into pieces. Wash fish, dab dry and cut into cubes (approx. 2 x 2 cm).
3
Alternate fish and spring onions on 2 skewers. Heat 1 teaspoon of oil in a pan. Fry the fish skewers for about 4 minutes while turning and season with salt and pepper. Mix lime juice, coriander, sesame seeds, ginger, chilli sauce and soy sauce, fold in 1 tablespoon of oil.
4
Season vinaigrette with sugar and pepper. Mix mangetouts and carrots and marinate with 1 tablespoon of vinaigrette. Serve the rest of the vinaigrette separately.