Thai Medallions Salad - cooking recipe

Ingredients

Dressing:
1/2 cup malt vinegar
1 small onion, sliced into rings
1/4 cup water
3 tablespoons white sugar
1 red chile pepper, thinly sliced (optional)
1 tablespoon soy sauce
2 teaspoons thinly sliced garlic
2 teaspoons thinly sliced fresh ginger
Salad:
1 pound frozen deep water hake fillets
1 tablespoon olive oil, or as needed
2 cups mixed salad greens
1/2 cup sliced cucumber
1/2 cup sliced carrot
1/2 cup sliced red bell pepper
1/2 cup snow peas, trimmed and halved

Preparation

Combine malt vinegar, onion, water, sugar, chile pepper, soy sauce, garlic, and ginger in a saucepan. Bring to a boil; cook, uncovered, until thickened, about 7 minutes. Remove from heat and let cool.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Brush hake fillets with olive oil on both sides and place on the baking sheet.
Bake in the preheated oven until flesh flakes easily with a fork, about 20 minutes. Cool until easily handled, about 10 minutes. Break into chunks.
Mix salad greens, cucumber, carrot, red bell pepper, and snow peas on a large serving plate. Top with chunks of hake. Spoon dressing over salad.