- Dressing:
- 1/2 cup malt vinegar
- 1 small onion, sliced into rings
- 1/4 cup water
- 3 tablespoons white sugar
- 1 red chile pepper, thinly sliced (optional)
- 1 tablespoon soy sauce
- 2 teaspoons thinly sliced garlic
- 2 teaspoons thinly sliced fresh ginger
- Salad:
- 1 pound frozen deep water hake fillets
- 1 tablespoon olive oil, or as needed
- 2 cups mixed salad greens
- 1/2 cup sliced cucumber
- 1/2 cup sliced carrot
- 1/2 cup sliced red bell pepper
- 1/2 cup snow peas, trimmed and halved
- Combine malt vinegar, onion, water, sugar, chile pepper, soy sauce, garlic, and ginger in a saucepan. Bring to a boil; cook, uncovered, until thickened, about 7 minutes. Remove from heat and let cool.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush hake fillets with olive oil on both sides and place on the baking sheet.
- Bake in the preheated oven until flesh flakes easily with a fork, about 20 minutes. Cool until easily handled, about 10 minutes. Break into chunks.
- Mix salad greens, cucumber, carrot, red bell pepper, and snow peas on a large serving plate. Top with chunks of hake. Spoon dressing over salad.
08/11/2019
recipepes.com
thai medallions salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
