Pan-fried kimchi crumbled fish with mango-lime slaw

There’s nothing like pan-fried fish – slightly crusty outside and perfectly flaky inside, it’s a mouth-watering meal. Umami-rich Freeze-dried kimchi seasoning will take this dish to the next level.

Serve the fish with juicy Asian-style broccoli mango-lime slaw.

Pan-fried kimchi crumbled fish with mango-lime slaw
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Pan-fried kimchi crumbled fish with mango-lime slaw

Recipe by Leno RegushCourse: fish, salad, MainCuisine: Fusion, Asian, KoreanDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes

There’s nothing like pan-fried fish – slightly crusty outside and perfectly flaky inside, it’s a mouth-watering meal. Umami-rich Freeze-dried kimchi seasoning will take this dish to the next level.
Serve the fish with juicy Asian-style broccoli mango-lime slaw.

Ingredients

  • 2 firm white fish fillets (Snapper will work great)

  • 1/2 cup Living Goodness freeze dried Sum Yum Kimchi

  • 1/3 cup polenta

  • grapeseed oil for frying

  • 1 Tbsp butter

  • For the mango-lime slaw:

  • 1/2 package broccoli, carrot, and red cabbage slaw (or 1-2 broccoli stem, 1 carrot and 1/3 of small red cabbage)

  • 1/2 mango, sliced

  • 1 Tbsp honey

  • 3 Tbsp lime juice

  • 2 Tbsp grapeseed oil

  • 1 teaspoon ginger juice

  • 1/2 cup coriander leaves

  • salt

  • + 1 lime cut into wedges

Directions

  • Mango-lime slaw:
    Peel and then shred broccoli, carrot, and cabbage with a box grater (or Mandoline slicer) if not already done.
    Combine the shredded broccoli stems, cabbage, carrots and sliced mango in a large bowl.
    For the lime vinaigrette. Place honey, lime juice, grape seed oil, ginger juice and a pinch of salt in a small jar, close the lid, and shake well. Pour the dressing over the salad and toss well. Scatter coriander leaves on top.
  • Fish:
    Grind Living Goodness freeze-dried Sum Yum Kimchi in a mortar until you get a mealy brown-red powder.
    Combine the kimchi powder and polenta in a shallow dish and mix well using your fingertips. 
    Drizzle fish fillets with oil, season with salt, then coat with the polenta mixture, using your fingers to press the mixture on all sides.
    Heat butter and some oil in a large cast-iron frying pan till hot, then cook fish 3-5 minutes on one side and 3-4 minutes on the other. Cooking time will vary depending on how thick your fillets are.
  • Serve the fish warm with mango-lime slaw, lime wedges, and some extra Living Goodness freeze-dried Sum Yum Kimchi.
 

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