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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Recipe Summary

prep:
30 mins
cook:
32 mins
additional:
10 mins
total:
1 hr 12 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  • Brush hake fillets with olive oil on both sides and place on the baking sheet.

  • 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.

  • 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

189 calories; protein 17.9g 36% DV; carbohydrates 21.5g 7% DV; fat 4.5g 7% DV; cholesterol 32mg 11% DV; sodium 257.1mg 10% DV. Full Nutrition
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