Nashi & fennel slaw with fish

Prep 25 mins | Cook 10 mins | Serves 4-6

1 nashi
1 tbs lime juice
1 bulb fennel (or 2 bulbs baby fennel), trimmed and halved lengthways
4 cups (about ½ medium) finely shredded savoy cabbage
2 green onions (shallots), trimmed and finely sliced
½ cup walnuts, roasted and roughly chopped
1 tbs olive oil
4 x 175g thick white fish fillets (like barramundi or blue-eye)
Lime wedges, to serve
Lime mayo dressing:
1/3 cup kewpie mayonnaise
1 tbs lime juice
1 tsp Dijon mustard

Step 1 Halve and core the nashi. Using a V-slicer or very sharp knife, finely slice nashi. Place nashi slices into a bowl and cover with cold water. Add lime juice. Set aside for 5 minutes.

Step 2 Using a V-slicer or very sharp knife, finely slice fennel. Drain nashi, pat dry with paper towel and return to the bowl. Add fennel, cabbage, green onions and walnuts.

Step 3 To make lime mayo dressing, combine all ingredients in a bowl. Season with salt and pepper. Mix to combine. Drizzle dressing over the nashi salad. Toss to combine. Chill until ready to serve.

Step 4 Heat oil in a large non-stick frying pan over medium heat. Season fish with salt and pepper. Add fish to the pan and cook, for 5-7 minutes on each side (depending on thickness) or until just cooked through. Drain on paper towel. Serve the fish with the nashi slaw and lime wedges.

Good for you ... Nashi
Nashi

Provides vitamin C which contributes to the normal functioning of the body’s immune system.

A source of dietary fibre which is involved in the normal functioning of the intestine.