Sweet and Sour Fish Salad Recipes

Ingredients :

225 g

225 g

300 ml

2 tablespoons

2

2

1

1

Dressing:

2 teaspoons

1 tablespoon

1 teaspoon

trout fillets

cod fillets

Chinese Vegetable Stock

dry sherry

shallots, sliced

pineapple slices, chopped

small red pepper, diced

bunch watercress

pineapple pieces and watercress leaves, to garnish

sunflower oil

red rice vinegar

honey

pinch chili powder

honey

salt and freshly ground black pepper

1. Rinse and pat dry trout and cod fillets and place in a wok.

2. Add stock and sherry.

3. Bring to the boil and simmer for 7-8 minutes or until fish just begins to flake.

4. Leave to cool in cooking liquor.

5. Drain, remove skin and flake flesh into a bowl.

6. Carefully mix flaked fish with shallots, pineapple and pepper.

7. Arrange watercress on 4 serving plates and top with fish mixture.

8. Mix together oil, vinegar, chili powder, honey, salt and pepper and sour over salad.

9. Garnish with pineapple pieces and watercress leaves and serve.

Serves 4

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