Pan Fried Spanish Mackerel with Asian Salad

INGREDIENTS

4 Spanish Mackerel Cutlets
Salt & freshly ground black pepper
Olive oil spray
55g (1 cup) bean sprouts, ends trimmed
1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced diagonally
2 green shallots, ends trimmed, cut into matchsticks
1 large fresh red chilli, deseeded, thinly sliced lengthways
1 cup coarsely torn fresh mint
1 cup loosely packed fresh coriander
Lime wedges, to serve

Dressing

2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon sweet chilli sauce
1 small garlic clove, crushed
1 teaspoon finely grated fresh ginger

To make the dressing, whisk together the fish sauce, lime juice, sweet chilli sauce, garlic and ginger in a small bowl.

1. Preheat pan to medium high. Season both sides of fish with salt and pepper. Lightly spray pan with olive oil spray. Cook in pan for 3-4 minutes each side or until brown and just cooked through. Transfer to a plate and cover with foil to keep warm.

2. Combine bean sprouts, cucumber, shallot, chilli, mint and coriander in a bowl. 

3. Place fish on plates and top with salad. Drizzle with dressing and serve immediately with lime wedges.