- 4 servings
Regular potato salad is given an Asian-style makeover with ingredients such as coriander and fresh chilli.
641 calories per serve
Allergens: Recipe may contain egg, sesame, fish and soybean.
1kg desiree potatoes, cut into 3cm pieces
1 cup coriander leaves
1 spring onion, chopped
1 tsp sesame oil
1 long green chilli, seeds removed, chopped
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 garlic clove, chopped
1/2 cup (150g) whole-egg mayonnaise
1 tbsp olive oil
4 x 180g snapper fillets (skin on)
Fried Asian shallots, to serve
Black sesame seeds (see note), to serve
Salad leaves, to serve
Lime wedges, to serve
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4 Method Steps
Cook potato (1kg desiree potatoes, cut into 3cm pieces) in a saucepan of boiling, salted water for 12-15 minutes until tender and cooked through. Drain and allow to cool slightly.
Meanwhile, whiz coriander (1 cup coriander leaves), spring onion (1 spring onion, chopped), sesame oil (1 tsp sesame oil), chilli (1 long green chilli, seeds removed, chopped), soy (1 tbsp light soy sauce), vinegar (1 tbsp rice wine vinegar) and garlic (1 garlic clove, chopped) in a small processor until a smooth paste. Transfer to a bowl and mix with mayonnaise (1/2 cup (150g) whole-egg mayonnaise). Fold through potato.
Heat olive oil (1 tbsp olive oil) in a large frypan over medium-high heat. Season fish (4 x 180g snapper fillets (skin on)) and cook, skin-side down, for 3 minutes. Turn and cook for a further 2 minutes or until cooked through.
Garnish the potato salad with fried Asian shallots (Fried Asian shallots, to serve) and sesame seeds (Black sesame seeds (see note), to serve), then serve with fish, salad leaves (Salad leaves, to serve) and lime wedges (Lime wedges, to serve).
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Nutrition per Serving
Image by Mark Roper
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