Grilled Kish Redfish with Smashed Cucumber Salad
Ingredients
Portions
4
Units
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4
redfish fillets
2
limes
1
cucumber
dill
1
spring onion
oil
salt and pepper
Sauce
1
tbsp
chili flakes
1
tbsp
honey
2
tbsp
soy sauce
2
tbsp
sriracha
1
tbsp
vinegar
1
tbsp
toasted sesame seeds
1
garlic clove
dill
1
tbsp
sesame oil
lime juice
No items found.
No items found.
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4
redfish fillets
redfish fillets
2
limes
limes
1
cucumber
cucumber
dill
dill
1
spring onion
spring onion
oil
oil
salt and pepper
salt and pepper
Sauce
1
tbsp
chili flakes
chili flakes
1
tbsp
honey
honey
2
tbsp
soy sauce
soy sauce
2
tbsp
sriracha
sriracha
1
tbsp
vinegar
vinegar
1
tbsp
toasted sesame seeds
toasted sesame seeds
1
garlic clove
garlic clove
dill
dill
1
tbsp
sesame oil
sesame oil
lime juice
lime juice
No items found.
No items found.
Directions
- Rinse the redfish, removing guts, and leave the head and tail on. Fry the fish in a medium-hot skillet with neutral cooking oil until brown on both sides. If you have a grill or a grill pan, use this.
- Cut the limes in two and fry alongside the fish.
- On a cutting board, lay a large knife flat against the cucumber, and lightly smash it with your other hand. The cucumber should crack open and smash into four sections. Then, slice the cucumber into bite-sized pieces.
- After smashing and chopping the cucumber, transfer it into a bowl. Sprinkle a good amount of salt and mix to coat the cucumber evenly. Leave to rest for about 10 minutes. Before seasoning, drain off the liquid.
- In a separate bowl, mix all the sauce ingredients together. Add half of the sauce to the cucumbers.
- Chop the green onions and dill wedges and add them to the cucumbers. Give everything a good toss to ensure the seasonings are evenly distributed.
- Serve the grilled redfish with the smashed cucumber salad. Provide the remaining sauce on the side for dipping.
