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| Thai Medallions Salad |
"This is a delicious salad to enjoy on its own or as a starter. Garnish with spring onions or cilantro leaves."
Ingredients :
- 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
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H12M |
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- 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.
Notes :
- Substitute Worcestershire sauce for the soy sauce if desired.
- Use 4 cups of your choice of vegetables in the salad, either raw or lightly cooked.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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