Thai Style Cabbage Salad with Crispy Fish
This light and flavorful Thai cabbage salad combines noodles and cabbage with a spicy dressing and crispy, oven baked fish.
Servings: 4 - 6 people
Ingredients
For The Spicy Lime Dressing
- 2 tablespoon lime juice
- 2 tablespoon apple cider vinegar
- 2 tablespoon oil
- 1 tablespoon parsley
- 2 teaspoon Thai red chili paste
- 2 teaspoon ginger
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
For The Cabbage and Noodle Salad
- 1 pkg Ramen noodles
- 4 c cabbage, thinly sliced (about a half of a small head)
- 2 carrots, cut into matchsticks
- 1 green pepper, sliced thin
- ¼ c green onions, sliced
For The Crispy Fish
- ½ c breadcrumbs
- 1 teaspoon paprika
- ¾ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- 2 lb whitefish (pollock, cod, or haddock)
Instructions
For The Spicy Lime Dressing
- Whisk all dressing ingredients together and let set while you prepare the salad.
For The Cabbage and Noodle Salad
- Boil Ramen according to the package directions, without using the flavoring packet. (The packet can be discarded.) Drain noodles, and place in a large bowl. Cut the block of noodles into quarters, and toss noodles to separate. Let cool.
- Once noodles have cooled, add remaining ingredients.
- Top with dressing and mix until well coated.
- Serve alone or top with crispy fish.
For The Baked Crispy Fish
- Preheat your oven’s broiler at high.
- In a small, flat-bottomed, bowl, mix together bread crumbs, paprika, garlic, red pepper, and salt.
- Cut the raw fish into bite-size chunks.
- A few pieces at a time, place fish in the breadcrumb mixture and coat fish with breadcrumbs.
- Line a baking pan with aluminum foil, grease the foil with baking spray. Place the breaded fish pieces on the tray. Once all the fish pieces have been breaded and placed on the tray, lightly spray the top of the fish with a little more baking spray.
- Place fish in the oven and broil for 5 minutes, or until fish is cooked and flakey. (Five minutes works well for the Pollock because it is a very thin fillet, about ½”. If your fish fillet is thicker, you may need more time to cook the fish through.)