Fish with wasabi cream sauce recipe

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 614 calories / serving
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Fish with wasabi cream sauce HERO

Season fish pieces with salt, soy sauce, sugar and pepper. Set aside for 15 minutes, then add beaten egg and mix well with fish pieces. Heat sufficient oil for deep-frying. Coat fish slices thoroughly with flour, then deep-fry until crisp and light golden. Drain and set aside.

Heat 1 tbsp oil in a clean wok. Add combined sauce ingredients and stir well. When liquid reaches the boil, turn off heat and add fish. Toss gently to coat fish with sauce, then dish out onto a bed of lettuce.

Alternatively, arrange fried fish on a serving dish lined with lettuce leaves and spoon sauce over. Serve with rice.

 

 the asian fish cookbookRecipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International. Click here to buy the book.

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  • Ingredients

  • 500g fish fillet, cut into 2 x 4cm pieces
  • 1tsp salt
  • 1tbsp light soy sauce
  • 1/2tsp sugar
  • 1/4tsp ground white pepper
  • 1 egg, small, beaten with a fork
  • Cooking oil for deep-frying
  • 60g corn flour (cornstarch) or potato flour
  • 1tbsp cooking oil
  • lettuce of choice for garnishing
  • Sauce (combined)

  • 100ml mayonnaise
  • 4tsp wasabi
  • 75ml fresh chicken stock or water
  • 1/2tsp salt
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  • Energy 2548kj 614kcal 31%
  • Fat 49.8g 71%
  • Saturates 6.9g 34%
  • Sugars 1g 1%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 15.9g Protein 25.7g Fibre 0g

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