Preparation Time
15 minutes
Serves
4-6
Nutrition
N/A
Puree
Blend the cooked fish until smooth - add breast or formula milk if needed.
Finger Food
Chop the fish fillet into bite-sized chunks and serve with a few mangetout.
Ingredients
-
4–6 fish fillets, such as ling, snapper or salmon
-
olive oil, for brushing
-
Asian coleslaw:
-
¼ Chinese cabbage or white cabbage
-
¼ red cabbage
-
1 carrot, grated
-
About 30 snow peas (mangetout), thinly sliced
-
juice of 1 lime
-
2 tablespoons fish sauce
-
2 tablespoons sweet chilli sauce
The combination of soft fish and crunchy slaw textures makes this a very tasty dish - especially if you cook it over the barbecue for an extra smoky flavour
-
To make the Asian coleslaw, remove the core from both cabbages, then shred each cabbage into short strips widthwise. Place in a large bowl with the carrot and snow peas and toss to combine.
-
In a small separate bowl, combine the lime juice, fish sauce and sweet chilli sauce. Pour over the coleslaw and toss to combine. Set aside while cooking the fish.
-
Brush the fish all over with olive oil and season with salt and freshly ground black pepper. Cook the fish under the grill or on a barbecue for about five minutes on each side, or until just cooked through – the exact cooking time will depend on the thickness of the fish.
-
To serve, divide the coleslaw between serving plates and place a fillet of fish on top.
This recipe is taken from Hungry Campers Cookbook by Katy Holder (Hardie Grant, £14.99) Photography: Natasha Milne