Crispy-Coated Blue Eye Trevalla with Noodle Slaw
Crispy-Coated Blue Eye Trevalla with Noodle Slaw
Blue Eye Trevalla is a deep-sea fish renowned for its firm white flesh and robust flavour. It is considered one of the finest fish found in Australia. By coating the fillets twice with the herb mixture, you achieve a lovely, crisp crust that helps retain the moisture in the fish. The accompanying slaw brings a […]
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- ¾ cup gluten-free plain flour
- 1½ tbsp sesame seeds
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- Salt & pepper, to taste
- 1 egg
- 2 tbsp cold water
- 4 x 150g Blue Eye Trevalla fillets
- Lime wedges, to garnish
- Fresh mint, to garnish
- 125g Pad Thai rice noodles
- 4 tbsp olive oil
- 1 large carrot, cut into long matchsticks (julienned)
- 2 small zucchinis, julienned
- 1 yellow & green capsicum, deseeded & julienned
- 60g snow peas, sliced
- 3 spring onions, sliced thinly
- 1⁄3 cup chopped parsley, ½ cup chopped mint and 1 tbsp chopped coriander
- 1 tbsp sesame seeds
- Dressing
- Juice 2 limes
- 1 clove garlic, crushed
- ½ tsp sesame oil
- 1 tbsp olive oil
- 1 tsp tamari
Method
- Mix the gluten-free flour, sesame seeds, parsley, chives, salt and pepper in a bowl and set aside.
- Whisk the egg and cold water together in a separate bowl.
- Coat each fish fillet in the flour mixture, dip in the egg wash, then coat again in the flour mixture. Place the fillets on a plate without overlapping and refrigerate until cooking.
- Soak the rice noodles in hot water from the kettle for 5 mins, drain, and toss with 2 tsp of olive oil. Let cool on the benchtop.
- Combine carrot, zucchini, snow peas, capsicum, spring onions, parsley, mint, coriander and sesame seeds in a large bowl. Toss lightly, add the noodles and refrigerate.
- Heat remaining olive oil in a non-stick pan over medium heat. Cook the fish fillets for 5 mins on each side or until golden. Transfer to a plate.
- Prepare the dressing by whisking all ingredients together in a bowl. Remove the salad from the fridge, drizzle with dressing and toss gently to coat.
- Divide the salad and fish among four plates. Garnish with lime wedges and fresh coriander.
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