Fresh Asian herbs, blended with the sharp flavour of lime, bring out the best in this succulent and aromatic fish dish.
- To make sauce, stir all ingredients and 60ml (1/4 cup) water in a bowl.
- To marinate fish, combine 2 tablespoons oil, lime juice, galangal and turmeric in a flat dish. Add fish and turn to coat.
- To make noodle pancakes, soften noodles in warm water for 8 minutes. Drain. Meanwhile, thinly slice 1 onion. Stir flour, 1/2 teaspoon salt and 60ml (1/4 cup) water in a bowl to a paste, then toss together with noodles and onion. Shape mixture into 4 pancakes. Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Fry pancakes, in 2 batches, for 2 minutes each side or until golden. Drain on paper towel. Reserve pan.
- Heat a clean pan over high heat. Cook fish, in 2 batches, for 2 minutes each side or until almost cooked. Transfer to a tray and rest for 5 minutes.
- Meanwhile, cut remaining 6 onions into 1cm lengths. Heat reserved pan over medium heat. Cook onions and peanuts for 30 seconds. Add herbs. Cook for 15 seconds or until just wilted.
- Divide pancakes and lettuce among plates. Top with fish, scatter with herb mixture and serve with dipping sauce.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set