Sesame-nori crusted Haddock on a Japanese cabbage salad Recipe

Whisk 1 tbsp rice vinegar, 1 tbsp water and 1/2 tbsp soy sauce in 35g light tahin to make a smooth dressing. Reserve.

For the Japanese salad mix 200g sliced red cabbage, 200g sliced white cabbage, 5g coriander leaves and the rings of 1 spring onion.

Use scissors to cut 2 sheets of nori into thin strips. Mix the nori with 20g sesame seeds and 1/2 tsp sea salt. 

Push 2 fillets of Haddock, ca 150 g each, in the nori mix till covered on all sides.

Pan fry the fish in 1 tbsp grape seed oil, 3 mins per side till golden brown

Start plating with the salad, then the fish and finally the dressing and 1 tbsp toasted sesame seeds

(Another recipe from Donna Hay's "Everyday Fresh' cookbook)

from simple food, looking good
Sesame-nori crusted Haddock on a Japanese cabbage salad Recipe