Blue Eye Travella Fillet Ginger Soy Chinese Cabbage Salad

Ingredients

• 1/2 cup (80g) unsalted raw cashews
• 1/3 cup (80ml) peanut oil
• 1 tbsp finely grated fresh ginger
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tbsp caster sugar
• 1/2 chinese cabbage (wombok), finely shredded
• 1 cup coriander leaves
• 1 small red capsicum, seeded, thinly sliced
• 4 (about 800g) blue-eye trevalla fillets (or other white fish)

Method

1. Preheat oven to 180°C. Place cashews (1/2 cup (80g) unsalted raw cashews) on an oven tray and cook in oven for 5 minutes or until toasted.
2. Combine half the oil (1/3 cup (80ml) peanut oil) with the ginger (1 tbsp finely grated fresh ginger), soy sauce (2 tbsp soy sauce), lemon juice (2 tbsp lemon juice) and sugar (2 tbsp caster sugar) in a small jug. Combine cabbage (1/2 Chinese cabbage (wombok), finely shredded), coriander (1 cup coriander leaves) and capsicum (1 small red capsicum, seeded, thinly sliced) in a medium bowl.
3. Season fish with salt and pepper. Heat remaining oil in a large non-stick or heavy-based frying pan over high heat. Add fish (4 (about 800g) blue-eye trevalla fillets (or other white fish)) and cook for 4 minutes each side or until brown and just cooked through.
4. Combine cabbage salad with half the dressing and gently toss to combine. Place the salad among serving plates, top with fish and drizzle with remaining dressing to serve.