Articles & Recipes
Thai Fish Salad
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
6 cups mixed lettuce (300grams)
1 small peeled and shredded beetroot (100grams)
1 medium grated carrot (100grams)
White firm flesh fish (shark or schnapper) (500grams)
1/4 cup plain flour (30grams)
1 tsp low sodium stock powder (8grams)
1/4 cup non fat milk (65ml)
1/2 cup breadcrumbs (60grams)
Monounsaturated oil spray
2 medium red apples with skin (200grams)
2 tsp lemon juice (10ml)
1/4 cup toasted pinenuts (40grams)
Method
* Wash and dry mixed lettuce.
* Divide lettuce between four plates.
* Sprinkle shredded beetroot and carrot on top.
* Cut fish into strips.
* Dip fish into seasoned flour, milk and breadcrumbs.
* Place on a greased baking tray.
* Spray with oil.
* Bake at 1800C for 15 minutes.
* Prepare apple by slicing finely in wedges and dipping in lemon juice.
* Arrange attractively on salad, alternating hot fish and apple.
* Sprinkle with toasted pinenuts and serve with Thai Dressing
Serves : 4
Nutrients per Serve :
KJ 1424, Calories 340, Carbohydrates(grams) 28, Fat(grams) 11, Fibre (grams) 5.5
Note
Egg Free
Variations
Substitute strips of grilled chicken breast for fish or add some fresh cooked prawns. Use toasted peanuts rather than pinenuts.
Tips
Nutrient analysis does not include Thai Dressing although if a sugar substitute is used carbohydrate will be insignificant.