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    • Crisp-Skinned Coley Fillets And Sesame Stir-Fry Salad

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 223; Fat 10.4g; Sugar 5.5g; Sodium 0.9g
    This is a pretty simple dish and easy to make. Coley is a freshwater fish, a member of the carp family. It's on the bony side of fish, but the flesh is firm, white and delicious. The skin is very crispy when baked. Adding salad makes the dish complete. Old-fashioned, but many restaurants still do it this way these days, and it's hard to beat.
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    Ingredients

    • 2 1/2 tbsp toasted sesame oil
    • 2 tablespoons light soy sauce
    • 1/2 teaspoon caster sugar
    • 1 teaspoon grated fresh ginger
    • 1 red chilli, deseeded and sliced
    • 2 tablespoons plain flour
    • 4 coley fillets
    • 1 tablespoon sesame seeds
    • 300g mixed pepper stir-fry
    • 15g fresh coriander, leaves chopped
    • 100g baby leaf spinach

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • To serve, place the coley fillets on a plate. Drizzle with the sauce you made.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Add half of the sesame seeds. These will create a flavourful crisp topping.
    • Throw in the peppers.
    • Stir fry for 2–3 minutes, or until the peppers are softened.
    • Add the spinach and the coriander.
    • Stir fry for a further 1 minute, until wilted.
    • Serving Suggestions: Evenly distribute the stir fry onto the plates. Serve with the coley fillets.