Grilled ginger lime fish Thai cabbage salad (sugar free)
One ling fillet approx 500g
2 tspns fresh grated ginger
1 lime juiced
½ tspn tamari
2 coriander plants washed and finely chopped
2 cups shredded cabbage white (cut about 4cm thick)
2 cups Bean sprouts rinsed (type used in asian cooking)
2 eschallots (spring onions) thinly sliced diagonally (green and white part)
2 medium carrot peeled and julienned (cut into long match sticks)
½ cup or Vietnamese or regular mint chopped
2 coriander plants washed and finely chipped
½ cup dry roasted cashews
½ – 1 red chilli (seeded and finely chopped) optional
2 tspns macadamia oil
1 lime juiced (2tblspns)
2 tblspns fish sauce
2 tblspns umeboshi (or rice wine) vinegar
2 tspns mirin (available from health food store – check ingredients and do not buy one with alcohol init.)
Place Ling on baking paper on a tray and sprinkle with ginger, coriander and lime juice and ½ tspn of tamari drizzled over it.
Place under grill and cook until fish flakes gently separate with a fork approximately 6-10mins depending on thickness of fillet.
In a salad bowl combine, cabbage, sprouts, eschallots, carrot, mint and coriander.
Combine dressing ingredients in a jar and shake well.
Pour over salad and toss well to combine all the ingredients.
When cooked cut fish into bite size pieces and place over the top of the salad.
Sprinkle the cashews over and serve immediately.