Serves:4
Preparation time:15 minutes
Cooking time:25 minutes
Salad:
- 1 packet Chang's Crunchy Fried Noodles
- ½ cup Chang's Crispy Noodle Salad Dressing
- ½ Chinese Cabbage, finely shredded
- 6 green onions, sliced
- 1 cup frozen or fresh peas, boiled until tender
- 1 Lebanese cucumber, thinly sliced
- ½ bunch fresh mint
- ¼ bunch fresh coriander (optional)
Fish:
- 600g white fish fillets, cut into 8 pieces
- 1 cup panko breadcrumbs
- 2 small eggs, whisked
- ½ cup flour
Method:
- Preheat the air fryer to 200C or fan-forced oven to 180C.
- Prepare the fish by setting up three dipping stations. In one bowl the flour, the second bowl the eggs, and in the third bowl the panko crumbs.
- Season the fish generously with sea salt and pepper and then dredge them into the flour, shaking off any excess. Then dip the fish into the eggs, allowing excess to drip off. Finally coat each fish fillet into the breadcrumbs, patting to help the coat adhere.
- Place the fish fillets into the air fryer basket and cook at 180C for 15 minutes, turning halfway through to make sure they are evenly browning. Alternatively, place into oven and bake for 18 minutes, turning halfway through.
- In the meantime, prepare the Crunchy Noodle Salad by combining the cabbage, onions, peas, cucumber, herbs and sauce.
- Once the fish is cooked, assemble each plate by evenly distributing the salad, sprinkle a quarter of Chang’s Crunchy Fried Noodles over each plate and serve topped with two pieces of fish fillets.
