Nile Perch Fillets With Apple Acar
30 Minute
Rich in omega-3
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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  • 1/2 cup (125ml) water
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 3 eschalots, peeled and thinly sliced lengthways
  • 5 small green chillies
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons finely grated fresh ginger
  • 2 carrots, peeled and julienned (matchstick size)
  • 1 Granny Smith apple, peeled and julienned (matchstick size)
  • 2 Nile perch fillets, defrosted, cut into 8 pieces (about 600g)
  • Salt & white pepper
  • 1 tablespoon vegetable oil
  • 250g pkt bean thread vermicelli
  • 1 cup fresh coriander leaves
  • 3 teaspoons sesame oil


  • 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.

  • 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.

  • 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.

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