Crispy fish finger katsu salad

Serves: 4

Time: 30 minutes

INGREDIENTS

20 fish fingers

1 tbsp curry powder

45g mayonnaise

75g natural yoghurt

2 cloves garlic

1 red onion

1 hispi cabbage

½ cucumber

200g radishes

500g cooked rice

2 tsp mango chutney

2 tsp sesame oil

2 tsp olive oil

1 lemon

Salt (to taste)

Black pepper (to taste)

Sesame seeds (to serve)

Fresh coriander (to serve)

METHOD

Preheat oven to 210°C. Place fish fingers on a baking tray and cook for 15 minutes, turning halfway.

Peel and finely slice the red onion, add to a bowl with a pinch of salt and the juice of ½ lemon. Massage gently and set aside to pickle.

Next, heat the olive oil in a small pan over low heat. Grate in the garlic and cook for 30 seconds until fragrant. Then stir in the curry powder, cook for another 10 seconds and remove from heat.

In a bowl, mix together the mayonnaise, natural yoghurt and mango chutney. Add the garlic curry oil and stir to combine. Loosen the dressing with a splash of water until it’s the consistency of double cream. Season with salt and pepper.

Quarter the radishes, halve the cucumber lengthways and then again into quarters. Chop into small chunks.

Finely shred the hispi cabbage and add to a large bowl with the remaining lemon juice, sesame oil and a pinch of salt. Massage for 1 minute until it starts to soften.

Cook the rice according to package instructions. Tip into the cabbage bowl along with the cucumber and radish and toss everything together.

To serve, divide between plates. Top with crispy fish fingers, a generous drizzle of dressing, the pickled onions, sesame seeds and fresh coriander.

Recipe credit: MOB