Satay fish nuggets with peanut yoghurt sauce

Satay fish nuggets with peanut yoghurt sauce

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The ingredient of Satay fish nuggets with peanut yoghurt sauce

  1. 500g boneless white fish fillets (like ling, shark or sea perch)
  2. 90g (1/3 cup) natural yoghurt
  3. 2 tablespoons smooth peanut butter
  4. 1/2 teaspoon ground cumin
  5. 1/2 teaspoon ground coriander
  6. 1 garlic clove, crushed
  7. 90g (1 cup) dried (packaged) breadcrumbs
  8. 60mls (1/4 cup) olive oil
  9. 1 200g tub natural yoghurt
  10. 3 tablespoons smooth peanut butter
  11. 1 teaspoon ground cumin
  12. 1 teaspoon ground coriander
  13. 1 garlic clove, crushed

The instruction how to make Satay fish nuggets with peanut yoghurt sauce

  1. Cut fish fillets into 3 x 5cm chunks. Place yoghurt, peanut butter, cumin, coriander and garlic in a medium bowl and mix well. Add fish pieces and stir to coat. Set aside.
  2. To make peanut yoghurt sauce, combine the yoghurt, peanut butter, cumin, coriander and garlic in a small bowl and mix well.
  3. Place breadcrumbs in a bowl. Remove fish pieces from yoghurt mixture. Add 1/4 of the fish pieces to breadcrumbs and toss gently to coat well. Remove and repeat in batches with remaining fish pieces.
  4. Heat the olive oil in a medium non-stick frying pan over medium heat. Cook fish pieces for 2-3 minutes each side or until golden and fish flakes when tested with a fork. Serve with the peanut yoghurt sauce.

Nutritions of Satay fish nuggets with peanut yoghurt sauce

fatContent: 559.738 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 36 grams protein
sodiumContent: 80 milligrams cholesterol

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