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eileen@bradleysfish.com

Nile Perch Fillets With Apple Acar

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

Rich in omega-3

DIFFICULTY

Easy

TIME

30 Minute minutes

This low-fat fish recipe combines Nile Perch with plenty of fresh flavours. Ready in only 30 minutes, it’s a great dinner for busy couples.

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Method

1.

To make acar, combine the water, vinegar, sugar, eschalots, chillies, turmeric and ginger in a medium-sized saucepan. Bring to the boil, reduce the heat to low and simmer for 3 mins. Add the carrot and apple, remove from the heat and allow to cool. Season with salt and pepper.

2.

Place the vermicelli in a bowl of water and allow to stand for 10-15 mins or until soft. Drain immediately and toss through the coriander leaves and the sesame oil.

3.

Season the fish fillets with salt and pepper. Heat the oil in a heavy-based frying pan and cook the fish in batches 2-3 minutes each side until golden and just cooked when tested. Serve the fish fillets with the vermicelli and top with the acar.

Shopping List

Nile Perch Fillet 350-500G

Ingredients

1.

1/2 cup (125ml) water

2.

3 tablespoons white wine vinegar

3.

1 tablespoon sugar

4.

3 eschalots, peeled and thinly sliced lengthways

5.

5 small green chillies

6.

1/4 teaspoon ground turmeric

7.

2 teaspoons finely grated fresh ginger

8.

2 carrots, peeled and julienned (matchstick size)

9.

1 Granny Smith apple, peeled and julienned (matchstick size)

10.

2 Nile perch fillets, defrosted, cut into 8 pieces (about 600g)

11.

Salt & white pepper

12.

1 tablespoon vegetable oil

13.

250g pkt bean thread vermicelli

14.

1 cup fresh coriander leaves

15.

3 teaspoons sesame oil

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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