Sunday, 17 July 2011

Crumbed Fish with Wasabi Cream

One of my all time favourite fish to make is crumbed fish top off with a little twist of wasabi cream. This dish has a little Japanese twist to it with nori sheets combined in the crumb to give it a smoke seaweed flavour plus the addition of wasabi in the sauce. It's really easy to make and might I add, delicious as well :)

3/4 cup fresh breadcrumbs
3/4 cup cornflakes
1 sheet nori, torn roughly
1/4 teaspoon paprika
4 x 150g pieces firm white fish fillets
plain flour, for dusting
1 egg
1 tablespoon, skim milk
1 spring onion, thinly sliced

wasabi cream
1/2 cup low-fat natural yoghurt
1 teaspoon wasabi (or to your own preference)
1 tablespoon light mayonnaise
1 teaspoon lime juice

 1) Preheat the oven to moderate 180 Celsius. Combine the crumbs, cornflakes, nori and paprika in a food processor and process until the nori is finely chopped.

2) Dust the fish lightly with plain flour, dip into the combined egg and milk, then into the breadcrumb mixture. Press the crumb mixture on firmly, then refrigerate for 15 minutes.

3) Line a baking tray with non-stick baking paper and put the fish on the paper. Bake for 15-20 minutes, or until the fish flakes easily when tested with a fork.

4) To make the wasabi cream, mix the ingredients thoroughly in a bowl. Serve with a spoonful on top of the fish and sprinkle with spring onion.

Any side dishes would go well with this dish. Any salads of preference would be fine. I like making mash potatoes and coleslaw to go with this dish.


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