Description
A vibrant and crunchy Asian cabbage salad paired with crispy baked fish fillets, topped with toasted ramen noodles, almonds, and a tangy homemade dressing. This dish combines fresh vegetables, aromatic herbs, and delightful textures making it perfect for a light yet satisfying meal.
Ingredients
Scale
Dressing
- 1/4 cup apple cider vinegar
- 3/4 cup olive oil
- 1/2 cup white sugar
- 2 tablespoons soy sauce
- 1 teaspoon minced ginger (optional)
Crunchies
- 1/3 cup butter
- 2 (3-oz) packages Ramen Noodles (broken into small pieces but not pulverized)
- 1 cup sliced almonds
- 2 tablespoons sesame seeds
Salad
- 1 head Napa cabbage (shredded)
- 1 small bunch cilantro (chopped)
- 1 small bunch green onions (chopped)
- 1-2 jalapenos (seeded and sliced into strips)
- 1 small cucumber (sliced)
- 1 to 2 cups frozen peas (thawed)
Protein
- 1 (19-oz) package Gorton’s Crunchy Breaded Fish Fillets
Instructions
- Preheat Oven and Thaw Peas: Preheat your oven to 350 degrees F to prepare for baking. At the same time, take the frozen peas out to thaw so they are ready for the salad.
- Prepare Dressing: In a small pot over high heat, combine apple cider vinegar, olive oil, sugar, and soy sauce. Bring to a boil and cook for about 30 seconds until the sugar dissolves. Stir in minced ginger if using, then remove from heat and refrigerate until cool.
- Melt Butter: Using the same pot or a microwave-safe bowl, melt the butter which will be used for toasting the crunchies.
- Break Ramen Noodles: Before opening, break the ramen noodle blocks into small chunks, ensuring they are not pulverized into powder. Discard the seasoning packets inside.
- Mix and Toast Crunchies: Add the broken ramen noodles, sliced almonds, and sesame seeds to the melted butter and stir to coat. Spread the mixture in one layer on a baking sheet lined with foil for easy cleaning.
- Bake Crunchies: Bake the mixture at 350 degrees F for 5 minutes, then stir with a spatula. Continue baking and stirring every 2 minutes for a total of 10-12 minutes until the noodles and almonds are light golden and toasted. Watch closely to avoid burning. Remove from oven and transfer to a bowl.
- Prepare Fish: Increase oven temperature to 400 degrees F. Clear the baking sheet of any leftover noodle mixture. Arrange frozen breaded fish fillets in a single layer on the sheet.
- Bake Fish: Bake fish fillets for 12 minutes on one side, flip, then bake for an additional 10-12 minutes or until crispy and cooked through, following package instructions.
- Prepare Salad: Thinly shred Napa cabbage. Chop cilantro, green onions, jalapenos, and slice cucumber. In a large bowl, combine cabbage, cilantro, green onions, jalapenos, cucumbers, and thawed peas.
- Assemble Salad: If eating immediately, toss the toasted ramen noodle-almond mixture directly with the salad and pour in dressing to taste. Mix well. If not eating right away, keep crunchies separate to maintain texture.
- Serve: Plate the salad and top each serving with 1-2 crispy fish fillets. Allow guests to add the crunchies and dressing individually if there will be leftovers to prevent sogginess.
- Storage: Store leftover crunchy ramen noodles at room temperature in a covered container. Refrigerate leftover dressing and salad to keep fresh.
Notes
- Be careful while toasting the ramen and almonds; stirring frequently prevents burning.
- If making salad ahead, keep crunchy ramen topping separate and add just before serving to maintain crispness.
- You can adjust the amount of dressing used based on personal preference.
- Minced ginger in the dressing is optional but adds a nice zest.
- Ensure fish fillets are fully cooked according to package instructions for safety.
