We all know we should eat more fish, but sometimes we need a little inspiration when it comes to how to get the recommended two serves of fish a week. Trust us, this Asian fish recipe will become one of your favourite quick dinners ideas. On the table in 10 minutes and bursting with vibrant summer flavours, mix it up from week to week by using different white fish fillets and different stonefruit (it works just as well with peaches).
4 thick firm white fish fillets – snapper, barramundi 3 white nectarines, stones removed and chopped
4 yellow nectarines, stones removed and chopped
1 large red chilli, seeded and sliced
2 spring onions, sliced
1/2 cup coriander sprigs
1/2 teaspoon sesame oil
2 tablespoon fish sauce
1 tablespoons brown sugar
1. Cook the fish fillets on a lightly oiled barbecue hot plate until tender.
2. Combine the nectarines, chilli, spring onion, coriander.
3. Whisk together the sesame oil, fish sauce and brown sugar, drizzle over the salad, toss to coat. Serve the fish topped with the salad.