0
0 ITEM(S) - £0.00 GO

Menu

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

    Mark Sharron
    Easy
    10 minutes
    4
    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.
    1 rating
    layout 0 comment

    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

    • Step-by-Step Method for Crisp-Skinned Coley Fillets And Sesame Stir-Fry Salad
    • Pat coley fillets dry on both sides with kitchen paper
    • Season the skin side of each fillet lightly with salt (optional, pending sodium targets)
    • Dust the flesh side only with plain flour, shaking off the excess
    • Heat 1 ½ tbsp toasted sesame oil in a large non-stick pan over medium-high heat
    • Once hot, place the fillets skin-side down in the pan and press gently with a spatula
    • Cook fillets for 3-4 minutes without moving to allow the skin to crisp
    • Flip fillets carefully and cook the flesh side for 1-2 minutes until just cooked through
    • While the fish is cooking, mix 1 tbsp sesame oil, soy sauce, grated ginger, caster sugar, and sliced red chilli in a bowl to make dressing
    • In a separate dry pan, toast the sesame seeds over medium heat for about 1 minute until golden, set aside
    • In a wok or large frying pan, heat the remaining sesame oil
    • Add the mixed pepper stir-fry and toss quickly over high heat for 2-3 minutes
    • Add the baby leaf spinach to the stir-fry, toss until just wilted
    • Remove from heat and drizzle with the prepared dressing
    • Gently toss through chopped fresh coriander and toasted sesame seeds
    • To plate, heap the sesame stir-fry salad in the center of each dish
    • Place a crisp-skinned coley fillet on top of the salad, skin-side up
    • Garnish with additional coriander leaves and a sprinkle of sesame seeds if desired
    • Serve immediately for maximum skin crispness and vibrant salad texture