Our family prefers to cook fish with the skin on, getting it nice and crispy. This dish is super tasty, fresh and zingy. The only tip we always tell people about cooking a nice piece of fish is that you have to go with the feel. Every pan, stove and even the thickness of the fillet will alter the amount of cooking time needed. Touch the fish gently and it should just move under your finger but not be too firm.
|1||Shallot, peeled and very finely chopped|
|1 Tbsp||Mint leaves, finely sliced|
|½ cup||Coriander leaves|
|1||Red chilli, thinly sliced|
|3 cm||Ginger, julienned|
|2 Tbsp||Fish sauce|
|1 Tbsp||Soft brown sugar|
|1 Tbsp||Soy sauce|
|3||Limes, juice of|
|4||John dory fillets, skin on (Main)|
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- To make herb salad, mix the shallot, mint, coriander, chilli and ginger together and set aside.
- To make the dressing, mix the fish sauce, brown sugar, soy sauce and lime juice together and set aside.
- Heat a frying pan on a high heat with some olive oil. Dust the john dory fillets with flour and season well with salt and pepper. Place the fillets in the pan and cook for 1 minute, skin side down, then flip and cook for a further minute. Remove from the pan.
- Place a handful of the herb salad on each fillet and spoon over the dressing.