Wasabi fish with garden greens

Babiche Martens

The black bean spaghetti I have used in today’s salad is proving to be one of my favourite summer go-to's. Gluten-free and light, it adds a fresh twist to any occasion. You will find it in specialty stores, or you can use a more traditional spaghetti. When wasabi is cooked it loses its heat, so don’t be scared off by the amount I have smothered over the fish. Get the salad dressed 15 minutes before serving to enhance the flavours. Then simply pan-fry the fish and place on top.

Dressing

¼ cup	Oil, flavourless
2 Tbsp	White vinegar
2 Tbsp	Soy sauce
1 tsp	Brown sugar
1 tsp	Fish sauce
1 tsp	Grated ginger

Salad

200 g	Black bean spaghetti, cooked and drained (Main)
1 cup	Edamame beans, cooked (Main)
1 cup	Corn kernels
½	Cucumbers, sliced into sticks
2	Spring onions, chopped
½	Red onions, sliced thinly
1 cup	Coriander leaves
4	Fish fillets, 150g each (Main)
2 Tbsp	Wasabi paste (Main)
1 Tbsp	Oil

Directions

1. To make the dressing into a jar place the oil, vinegar, soy, sugar, fish sauce and ginger, shaking well.
2. To create the salad, into a large bowl place the spaghetti, beans, corn, cucumber, spring onions, red onion and coriander. Pour over the dressing and toss well. Season with salt and pepper if needed.
3. Smother the wasabi over the fish fillets. Heat the oil in a frying pan and cook the fish for 3 minutes each side or longer, depending on the thickness of the fish.
4. Serve the salad into bowls and place a piece of fish onto each.