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Thai Medallions Salad

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"This is a delicious salad to enjoy on its own or as a starter. Garnish with spring onions or cilantro leaves."
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1 h 12 m servings 189 cals
Original recipe yields 4 servings

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  1. Combine malt vinegar, onion, water, sugar, chile pepper, soy sauce, garlic, and ginger in a saucepan. Bring to a boil; cook, uncovered, until thickened, about 7 minutes. Remove from heat and let cool.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  3. Brush hake fillets with olive oil on both sides and place on the baking sheet.
  4. Bake in the preheated oven until flesh flakes easily with a fork, about 20 minutes. Cool until easily handled, about 10 minutes. Break into chunks.
  5. Mix salad greens, cucumber, carrot, red bell pepper, and snow peas on a large serving plate. Top with chunks of hake. Spoon dressing over salad.


  • Cook's Notes:
  • Substitute Worcestershire sauce for the soy sauce if desired.
  • Use 4 cups of your choice of vegetables in the salad, either raw or lightly cooked.

Nutrition Facts

Per Serving: 189 calories; 4.5 g fat; 21.5 g carbohydrates; 17.9 g protein; 32 mg cholesterol; 257 mg sodium. Full nutrition

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