Asian fish with tangy nectarine salsa
Asian fish with tangy nectarine salsa
Ingredients:
- Thick firm white fish fillets – Local Fish
- White or yellow nectarines, stones removed and chopped
- 1 large red chilli, seeded and sliced
- 2 spring onions, sliced
- ½ cup coriander sprigs
- ½ teaspoon sesame oil
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- Cook the fish fillets on a lightly oiled barbecue hot plate until
- Combine the nectarines, chilli, spring onion,
- Whisk together the sesame oil fish sauce and brown sugar, drizzle over salad, toss to Serve the fish topped with the salad.
Serves:
4