Quick fish and chips with rainbow wasabi slaw

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

700g floury potatoes such as agria, cut lengthwise in wedges

spray oil

½ cup low-fat plain yoghurt

2 tablespoons reduced-fat mayonnaise

1 teaspoon wasabi (or less to taste)

4 cups ready-made slaw (we used Krispkut Japanese-style slaw)

3 tablespoons sunflower seeds, dry roasted

4 tablespoons wasabi peas

4 x 150g fillets fresh hoki or other white fish

Instructions

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1 Preheat oven to 200°C. Cook potatoes, covered, in microwave on high for 7 minutes. Transfer to an oven tray lined with baking paper. Spray with oil. Bake for about 25 minutes or until golden, turning once.

2 Meanwhile combine yoghurt, mayonnaise and wasabi. Stir through slaw. Add sunflower seeds and wasabi peas.

3 Spray fish with oil. Heat a heavy-based pan until hot. Cook fish, turning, until just cooked through (depending on the thickness of the fillets).

4 Serve fish with chips and slaw. Garnish with lemon wedges.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 32 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 5 g

Sodium 200 mg

Calcium 130 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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