Red Mullet Salad, Spicy Basil Sauce And Cashew Omelette
Servings Prep Time
2servings 10minutes
Cook Time
15minutes
Servings Prep Time
2servings 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Clean the salad and the carrot. Grate the carrot and put it on a large plate.
  2. Meanwhile roast the cashews in a pan. Remove them from the pan once they start to get some colour Wash and dry the fish with a (paper) towel.
  3. Wash, clean and chop into small pieces the basil, chillies, garlic and green onions. Mix it with the ginger, 3 tbsp of olive of, the juice of 1 lime and 2 tsp of fish sauce. Place it in a small bow to serve later.
  4. In a bowl, beat the egss and add some salt and pepper. In a second bowl you can add the panko. Bring a pan to medium-high heat and add some olive oil for frying the fish.
  5. First put the fish in your egg wash and then cover it with the panko. Repeat with all the filets. Now fry them until the crust turns golden brown. This can take around 2 minute each side.
  6. Add the fish on your salad and keep the pan.
  7. In the same pan add the cashews and the remaining egg wash and fry it until the eggs are done. Place it on the same plate and serve.
Recipe Notes

The dish can be easily a little snack for up to four people. Alternatively, it’s a delicious starter to share with a friend or you are tempted because it is so delicious and eat it all on your own as a main dish.