All the best bits of a katsu curry (crispy coating, curry mayo and pickles) but in a bright, crunchy salad. And yes, we’re using fish fingers.
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Serves
4
Fish Finger
Curry Powder
Mayonnaise
Natural Yoghurt
Garlic Clove
Red Onion
Hispi Cabbage
Cucumber
Radish
Cooked Rice
Mango Chutney
Sesame Oil
Lemon
Olive Oil
Salt
Black Pepper
Sesame Seeds
Fresh Coriander
Serves
4
Fish Finger
Curry Powder
Mayonnaise
Natural Yoghurt
Garlic Clove
Red Onion
Hispi Cabbage
Cucumber
Radish
Cooked Rice
Mango Chutney
Sesame Oil
Lemon
Olive Oil
Salt
Black Pepper
Sesame Seeds
Fresh Coriander
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Step 1.
Heat the oven to 210°C. Add the fish fingers to a baking tray and bake for 15 mins, turning halfway. You can also air-fry them at 180°C for 10 mins.
Step 2.
Peel and finely slice the red onion. Add to a bowl with a big pinch of salt and the juice of half a lemon. Massage gently and set aside to pickle.
Step 3.
Heat the olive oil in a small pan over a low heat. Grate in the garlic and cook for 30 secs until fragrant. Stir in the curry powder, cook for another 10 secs, then take it off the heat.
Step 4.
In a small bowl, mix together the yoghurt, mayonnaise and mango chutney. Add the garlic curry oil and stir to combine. Loosen the dressing with a splash of water (one tablespoon at a time) until it’s the consistency of double cream. Season with salt and pepper to taste.
Step 5.
Quarter the radishes. Halve the cucumber lengthways, then again into quarters. Chop into small chunks.
Step 6.
Finely shred the hispi cabbage and add to a large bowl with the remaining lemon juice, sesame oil and a pinch of salt. Massage for 1 min until it just starts to soften.
Step 7.
Heat the rice according to pack instructions. Tip into the cabbage bowl along with the cucumber and radish, then toss everything together.
Step 8.
To serve, divide the salad between plates. Top with crispy fish fingers, a generous drizzle of curry dressing, the pickled onions, sesame seeds and fresh coriander.
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