CookSmart (5th Issue) Page22

EatSmart Recipes

Sea-Salted Ling Fillet with Puree Tomato and Balsamic Vinegar Sauce

"3 Less" Dish

Feature

The silky texture of fish fillet can be preserved without adding oil? Try soaking it in boiling water. Serve vegetables with balsamic vinegar. Bon appetit!.

Ivy NG

President, Hong Kong Nutrition Association

Cooking Method

1. Season fish fillets with sea salt, set aside.
2. Place cooked asparagus, red and yellow capsicum over lettuce.
3. Heat oil in a wok, sauté minced garlic, then add mushrooms and stir-fried until aromatic, season with sea salt and transfer to the lettuce.
4. Bring water to boil, then reduce heat to low. Soak fish fillet for 4 minutes until cook through. Transfer to the plate and pour fresh tomato puree over. Garnish with mint and serve with balsamic vinegar.