Thai Medallions Salad

Hake fillets and fresh vegetables are dressed with a Thai-inspired glaze in this Medallions Salad you can enjoy as a meal or appetizer.

• Preparation Time: 30 mins
• Cooking Time: 32 mins
• Total Time: 1 hr 2 mins
• Calories: 189 Calories

Ingredients

• ¼ cup water
• 3 tablespoons white sugar
• 1 tablespoon soy sauce
• ½ cup sliced cucumber
• ½ cup sliced red bell pepper
• 1 tablespoon olive oil, or as needed
• 2 cups mixed salad greens
• 1 small onion, sliced into rings
• ½ cup sliced carrot
• ½ cup malt vinegar
• 1 red chile pepper, thinly sliced (Optional)
• 2 teaspoons thinly sliced garlic
• 2 teaspoons thinly sliced fresh ginger
• 1 pound frozen deep water hake fillets
• ½ cup snow peas, trimmed and halved

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 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.

Step 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.