Thai Medallions Salad recipe
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Ingredients
- ½ cup malt vinegar 1 small onion, sliced into rings ¼ cup water 3 tablespoons white sugar 1 red chile pepper, thinly sliced 1 tablespoon soy sauce 2 teaspoons thinly sliced garlic 2 teaspoons thinly sliced fresh ginger 1 pound frozen deep water hake fillets 1 tablespoon olive oil, or as needed 2 cups mixed salad greens ½ cup sliced cucumber ½ cup sliced carrot ½ cup sliced red bell pepper ½ cup snow peas, trimmed and halved
Nutrition Info
- 189 caloriescarbohydrate: 21.5 gcholesterol: 32 mgfat: 4.5 gfiber: 2.3 gprotein: 17.9 gsaturatedFat: 0.5 gservingSize: -sodium: 257.1 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Thai Medallions Salad
Directions
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Combine malt vinegar, onion, water, sugar, chile pepper, soy sauce, garlic, and ginger in a saucepan. Bring to a boil, cook, uncovered, until thickened, about 7 minutes. Remove from heat and let cool.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Brush hake fillets with olive oil on both sides and place on the baking sheet.
Bake in the preheated oven until flesh flakes easily with a fork, about 20 minutes. Cool until easily handled, about 10 minutes. Break into chunks.
Mix salad greens, cucumber, carrot, red bell pepper, and snow peas on a large serving plate. Top with chunks of hake. Spoon dressing over salad.