eCook Meal
Asian-style Fish & Chips
with roasted sweet potato wedges & a creamy zingy slaw
It’s fish and chips but elevated with amazing Asian flavours. Sided with roasted NOMU Oriental Rub-spiced sweet potatoes and a refreshing green cucumber and cabbage slaw, the swordfish fillet is a delight on the plate with its savoury soy flavours and undercurrent of Asian marinade.
Serving guide
Choose your portion size.
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated Ginger, the remaining rub, 10ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced Cabbage, the Cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE Fish
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated Ginger, the remaining rub, 20ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced Cabbage, the Cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE Fish
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated Ginger, the remaining rub, 30ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced Cabbage, the Cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE Fish
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
COAT & CRISP UP
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SWORDFISH AFICIONADO
Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated Ginger, the remaining rub, 40ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes.
AN ASIAN TWIST
In a bowl, combine the sliced Cabbage, the Cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning.
FRY THE Fish
When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season.
FLAKY PERFECTION ON A PLATE!
Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R95.14
for 4 servings · R23.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
Not in the Woolies basket — source these elsewhere:
- Kewpie Mayo
- NOMU Oriental Rub
- Swordfish Fillets
- Asian Marinade
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Asian-style Fish & Chips?
The preparation time for Asian-style Fish & Chips with roasted sweet potato wedges & a creamy zingy slaw is between 15 and 30 minutes.
What is the total time required to make Asian-style Fish & Chips with roasted sweet potato wedges & a creamy zingy slaw?
The total time required to make Asian-style Fish & Chips with roasted sweet potato wedges & a creamy zingy slaw is between 35 and 50 minutes.
How many servings does Asian-style Fish & Chips provide?
4 servings
What are the main ingredients in Asian-style Fish & Chips?
Asian Marinade, Cabbage, Cucumber, Fish, Ginger, Kewpie Mayo, NOMU Oriental Rub, Sweet Potato, Swordfish Fillet
What is the nutritional information of Asian-style Fish & Chips?
Calories: 702, Carbs: 50 grams, Fat: grams, Protein: 36.5 grams, Sugar: 19.4 grams, Salt: 1005 grams
How do I prepare Asian-style Fish & Chips?
FRY THE FISH: When the sweet potato has 10 minutes remaining, place a pan over medium heat with a drizzle of oil. When hot, remove the swordfish from the marinade (reserving it in the bowl) and add to the pan, skin-side down. Fry for 3-5 minutes until the skin is crispy and golden. Flip, and cook for 2-3 minutes on the other side until cooked through. In the final minute, baste the swordfish with the reserved marinade. Remove from the pan and season. SWORDFISH AFICIONADO: Pat the swordfish dry with paper towel. In a bowl, combine the Asian marinade, the grated ginger, the remaining rub, 20ml of oil, and a sweetener of choice. Add the swordfish and toss until coated. Set aside to marinate for at least 10 minutes. AN ASIAN TWIST: In a bowl, combine the sliced cabbage, the cucumber matchsticks, the mayo, a sweetener of choice (optional), and seasoning. FLAKY PERFECTION ON A PLATE!: Plate up the Asian marinated swordfish. Side with the creamy slaw and the roasted sweet potato wedges. Well done, Chef! COAT & CRISP UP: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the rub, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
What should be prepared from my kitchen to make Asian-style Fish & Chips?
Asian Marinade, Cabbage, Cucumber, Fish, Ginger, Kewpie Mayo, NOMU Oriental Rub, Sweet Potato, Swordfish Fillet
How many calories does Asian-style Fish & Chips have?
702 calories
How much fat content does Asian-style Fish & Chips have?
grams