30 Min
very easy
4 People
Rating starstarstarstarstar
Sesame snapper with sweet potato and green Asian slaw - Giant sweet potato wedges with sesame-crusted fish fingers and an Asian slaw of pak choi, bean shoots and pear.
1 Set oven to 200°C. Cut sweet potatoes into large wedges. Toss on a lined baking tray with 1 tbsp oil, salt and pepper.

2. Slice pak choi, pear and spring onions. Toss with bean shoots, 2 tbsp sweet chilli sauce and 1 tbsp soy sauce. Set aside in fridge until serving.

3. Cut fish into even-sized fingers. Coat with 1 tbsp soy sauce and season with pepper. Roll in sesame seeds to coat

4. Heat a large frypan with 2 tbsp oil. Cook fish for 4-5 minutes on each side (in batches if needed), or until golden and cooked through.

5. Serve cooked fish with sweet potatoes and slaw. Use extra sweet chilli sauce (see notes) for dipping if preferred.

Combine sweet chilli sauce with mayonnaise or yoghurt to make a tasty dipping sauce!

No Fish option - replace with chicken breast fillet. 
Increase cooking time to 10 minutes, or until cooked through.
sweet potatoes 700g

pak choi 1 bunch
green pears 2
spring onions 1/4 bunch
bean shoots 1/3 bag
soy sauce 1tbsp
sweet chilli sauce 2tbsp

white fish fillets 2 packets

sesame seeds 1 packet

From your pantry: Oil, salt & pepper