I am finding so much joy in making salads nowadays! I love developing my own flavors and putting together fresh ingredients and surprise my pallete. I have gone through fruit seasons, and with that, delicious salads too. For mango season, my mango bacon salad with this bomb mango ginger vinaigrette, for pear season- my pear tree tomato salad with pear ginger vinaigrette. Now that we are smack in the middle of citrus season, let us delve deep into my red cabbage and orange fish salad.
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 15min COOK TIME: 10 min SERVES: 3
1 cup of shredded red cabbage
1 cu of roughly chopped lettuce
1 orange, sliced
½ an apple chopped
A handful of snowpeas
For the dressing
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 tablespoons of honey
½ a teaspoon of ginger
½ a teaspoon of orange zest
1/2 teaspoon of minced ginger
For the fish
½ a kg of tilapia
1 tablespoon of orange zest
1 cup of bread crumbs
½ a teaspoon of coriander powder
1 teaspoon of garlic powder
In a bowl, add all the chopped vegetables and fruit and toss. You can adjust the ratios of the veggies as you prefer. For the orange, make sure you use a very very sweet one so that flavors are not thrown off. Lightly sear the snow peas until they are cooked but still retained their color and texture.
I bought my snowpeas from carrefour, but you can use french beans in their place as well.
Add the snow peas the bowl once done and toss.
Always, we dress all salads we make, and this one is no different.
For the dressing, add all the ingredients into a jar, give it a good shake and once combined, you are done. I showed the step by step in today’s video. Give it a taste and adjust for any ingredient that will need adjusting. The same orange notes that are in the salad body are the same ones that are in the dressing, and in the fish coating too as you will shortly see. And that is how a good salad is composed, one note needs to be common.
If everything is in balance in the dressing, proceed to dress the salad.
For the fish, mix the bread crumbs with the garlic powder, coriander spice, orange zest and some salt. See where the orange comes in with regard to the fish? Right here. And remember, by orange zest, I mean the grated rind of an orange.
I bought my fish from city market stall 38, and the contacts are linked in the video’s description box.
Whisk the egg, dip the fish and toss in the crumbs. Fry the fish. Fish cooks very fast, and you will need a few minutes for it to cook thorough. Do not overcook it.
Once done, serve it beside the salad while hot. Peculiar? Maybe to some. But do the flavors work? Damn right!
I love how the flavor of the orange came through and tied everything together- from the fish, to the salad, to the dressing. I deeply enjoyed the contrast between the hot fish, and the cool veggies! The meatiness of the fish, and the crispy freshness of the salad was such an irresistable contrast and one I enjoyed to savor. Hope you give this a try, and if you are yet to subscribe to my channel, please do!
I made you a plate.
Get your downloadable recipe here :))