Chinese · Lunch
Cold Smoked Fish Salad
Cold-smoked white fish flaked over crisp cucumber, napa cabbage and carrot, tossed in a dressing of soy sauce, black vinegar, sesame oil and chili oil. Finished with scallion, cilantro and toasted sesame seeds, the dish balances smoky flesh against sharp acidity and crunch.
$7
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
296Calories
32.4gProtein
12.6gFat
13.1gCarbs
5.4gSugar
3.2gFiber
1180mgSodium
88mgChol
2.1gSat Fat
720mgPotassium
110mgCalcium
2.3mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
rich-umami
hidden-gems
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Shred the napa cabbage and julienne the cucumber and carrot. Flake the cold-smoked fish into bite-sized pieces, discarding skin and bones.
2
Whisk
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil and grated ginger until glossy.
3
Chill
Arrange cabbage, cucumber and carrot in a serving bowl and refrigerate for 10 minutes.
4
Toss
Add the flaked fish and scallion to the chilled vegetables, pour over dressing, and toss gently until coated.
5
Plate
Mound the salad onto a chilled plate, scatter cilantro and toasted sesame seeds over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cold-smoked white fish
- 2 cup180g napa cabbage
- 2/3 cup80g cucumber
- 1/2 cup50g carrot
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp chili oil
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp toasted sesame seeds
