Ingredients
- 200ml rice wine vinegar
- 75g caster sugar
- 1 Lebanese cucumber (finely chopped)
- 1 tbsp coriander (chopped),
- 2 small red chillies (finely chopped)
- 1 red eschalot (finely chopped)
- 1 tbsp unsalted peanuts (coarsely chopped).
- Place 2 tbsp butter
- 2 tbsp olive oil
- 4 flathead fillets (about 225g each)
Method
For dressing
Place 200ml rice wine vinegar and 75g caster sugar in a small saucepan and stir over low heat until sugar is dissolved. Allow to cool. Add 1 Lebanese cucumber (finely chopped), 1 tbsp coriander (chopped), 2 small red chillies (finely chopped), 1 red eschalot (finely chopped) and 1 tbsp unsalted peanuts (coarsely chopped).
Place 2 tbsp butter and 2 tbsp olive oil in a frying pan over medium-high heat.
Dust 4 flathead fillets (about 225g each) in self-raising flour and pan-fry, skin side down, for 2-3 minutes or until golden, then turn and cook a further 2-3 minutes or until just cooked through.
Drain on paper towels and serve with dressing and hot chips.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
