This dish is perfect for when you’re in the mood for something clean and healthy. It’s low on carbs so it doesn’t leave you feeling heavy, and the sweetness of the slaw keeps the flavours nice and light. I love the contrast of crunchy noodles with the soft fish, topped with coriander and sesame seeds. The perfect mid-week combo.
In a large bowl, combine the ingredients for the slaw and mix through. Whisk together the dressing and set aside.
On a medium heat, line a non-stick plan with sesame oil. On a medium heat, steam the fish with ginger strips, using a lid to keep the flavour in. Cook for about 4-5 minutes until flesh is white all the way through.
Dress the salad and dish into bowls. Top with fish, coriander, sesame seeds and a wedge of lime.