Fish

Wasabi fish and chips bowl

Name: Wasabi fish and chips bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 1/4 cups (250g) wasabi peas; 1 cup (150g) plain flour; 2 eggs, lightly beaten; 6 x 200g skinless flathead fillets or other firm white fish, pin-boned, halved lengthways; 3 small sweet potatoes, quartered lengthways; 1 1/2 tbs olive oil; 1/4 tsp sesame oil; 1 tsp soy sauce; Juice of 1/2 a lemon; 200g frozen podded edamame, thawed, blanched, refreshed; 1 cup firmly packed tatsoi leaves (from Asian grocers) or baby spinach; 60g daikon, cut into long, thin strips; Pickled ginger and torn nori, to serve; 2/3 cup (190g) thick Greek-style yoghurt; 2 tsp wasabi paste; 2 tsp soy sauce; 1 tsp pickled ginger liquid

2 ratings

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by Charlotte Binns-McDonald

Mar 05, 2017

Fast, healthy and completely satisfying, this wasabi fish and chips bowl is hard to beat.

2 1/4 cups (250g) wasabi peas
1 cup (150g) plain flour
2 eggs, lightly beaten
6 x 200g skinless flathead fillets or other firm white fish, pin-boned, halved lengthways
3 small sweet potatoes, quartered lengthways
1 1/2 tbs olive oil
1/4 tsp sesame oil
1 tsp soy sauce
Juice of 1/2 a lemon
200g frozen podded edamame, thawed, blanched, refreshed
1 cup firmly packed tatsoi leaves (from Asian grocers) or baby spinach
60g daikon, cut into long, thin strips
Pickled ginger and torn nori, to serve

Wasabi yoghurt

2/3 cup (190g) thick Greek-style yoghurt
2 tsp wasabi paste
2 tsp soy sauce
1 tsp pickled ginger liquid

Method

1.

Preheat oven to 220°C. Grease two baking trays and line with baking paper.
2.

Whiz wasabi peas in a food processor until finely chopped. Place flour in a bowl and season. Place egg and chopped wasabi peas in separate bowls. Dust fish fillets with flour, shake off excess, then dip in egg and coat in wasabi peas. Arrange in a single layer on 1 prepared tray.
3.

Place sweet potato on remaining prepared tray. Drizzle over 1 tbs olive oil and toss to coat. Roast sweet potato for 20 minutes or until tender, and fish for 12 minutes or until cooked. Keep warm.
4.

Meanwhile, for the wasabi yoghurt, combine all ingredients in a bowl.
5.

Combine sesame oil, soy sauce, lemon juice and remaining 2 tsp olive oil in a large bowl. Toss through edamame and tatsoi leaves.
6.

Divide fish, sweet potato wedges, tatsoi salad and daikon among serving bowls. Add pickled ginger and nori, and serve drizzled with wasabi yoghurt.