Sriracha Beef Salad with Kimchi and Asian Peanut Dukkah

Sriracha Beef Salad with Kimchi and Asian Peanut Dukkah

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 1, 2017.
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Alternatively, use BBQ grill to cook beef. Cook for about 4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.

Ingredients

Lemon Polenta Chips

  • 400g agria potatoes, peeled
  • 2 tablespoons polenta
  • 1 tablespoon lemon chip spice

Purple Slaw

  • ½ bunch purple kale, stalk removed
  • ½ beetroot, peeled
  • 1 carrot, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (e.g. white wine, red wine)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 tablespoon mayonnaise

Amaranth-crusted Fish

  • 300g fish fillets
  • ½ cup puffed amaranth
  • ¼ cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon mayonnaise

To Serve

  • 2-3 tablespoons tartare hollandaise
  • 2 tablespoons picked mint leaves
  • 1 lemon, cut into cheeks

Steps

  1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut potatoes into 1cm-thick chips and toss on first prepared tray with a drizzle of oil, polenta, lemon chip spice and season with salt. Bake for about 30 minutes, until golden. Turn once during cooking.
  2. Thinly slice purple kale, and grate beetroot and carrot. Place all in a large bowl and set aside. In a small bowl, combine olive oil, vinegar, mustard and mayonnaise. Whisk well, season with salt and pepper and set aside.
  3. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Place on second prepared tray. In a small bowl, combine amaranth, breadcrumbs, butter and mayonnaise. Evenly spread crust over fish.
  4. When chips have 5 minutes cook time remaining, move tray to bottom rack of oven and bake fish, on rack above chips, for 2 minutes. Switch oven to grill. Grill fish for about 3 minutes, until crust is golden and fish is just cooked through.
  5. Pour slaw dressing into bowl with kale, beetroot and carrot, and lightly toss to combine.
  6. To serve, divide lemon polenta chips between plates and top with amaranth-crusted fish. Dollop over tartare hollandaise and sprinkle over mint leaves. Serve purple slaw and lemon cheeks on the side.

Nutritional Information

Energy 1974 kj
472 kcal
Protein 34.9g
Carbohydrate 47.9g
Fat 19.6g