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Pan-fried fish with black-bean dressing

Name: Pan-fried fish with black-bean dressing
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Ingredients: 8 x 150g skinless white fish fillets (such as bream or John Dory); 2 tablespoons plain flour, seasoned with salt and pepper; 2 tablespoons canola oil; Steamed jasmine rice, to serve; Black bean dressing; 1/4 firmly packed cup (50g) brown sugar; 2 teaspoons each fish sauce and sesame oil; 1 tablespoon light soy sauce; 1/3 cup (80ml) canola oil; Zest and juice of 3 limes; 1/4 cup (3 tablespoons) salted black beans*, rinsed; 1 long red chilli, seeds removed, sliced; 1 red onion, thinly sliced; 2 tablespoons chopped coriander, plus extra leaves to serve

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Ingredients (14)

8 x 150g skinless white fish fillets (such as bream or John Dory)
2 tablespoons plain flour, seasoned with salt and pepper
2 tablespoons canola oil
Steamed jasmine rice, to serve
Black bean dressing
1/4 firmly packed cup (50g) brown sugar
2 teaspoons each fish sauce and sesame oil
1 tablespoon light soy sauce
1/3 cup (80ml) canola oil
Zest and juice of 3 limes
1/4 cup (3 tablespoons) salted black beans*, rinsed
1 long red chilli, seeds removed, sliced
1 red onion, thinly sliced
2 tablespoons chopped coriander, plus extra leaves to serve

Method

1.

Combine dressing ingredients. Set aside. Lightly dust fi sh in fl our. Heat oil in a non-stick pan over medium-low heat and cook fi sh for 2 minutes each side or until light golden and cooked through. Serve fi sh on rice, pour over dressing and garnish with extra coriander.

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