Ginger fish with herb salad

Готовим Fish Ginger fish with herb salad

Baked in foil, this juicy fish tastes delicious with forkfuls of rice vermicelli and sweet, crunchy salad.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C. spray four 30cm pieces of foil with olive oil spray. Top with fish and ginger. Season with pepper. Fold in the sides and wrap to enclose. Place on a baking tray. Bake for 10-12 minutes or until just cooked.
  2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain and return to the bowl. Add 1 teaspoon of oil and toss to combine.
  3. Combine the bean sprouts, capsicum, basil and coriander in a large bowl. Place the sherry, soy sauce, sugar and remaining oil in a small bowl and stir until the sugar dissolves.
  4. Divide the noodles among serving plates. Top with the herb salad and drizzle over the dressing. Top with the fish. Serve with lime wedges.

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Olive oil spray
4 firm white fish fillets 3cm-piece ginger, peeled, cut into thin matchsticks
125g dried rice vermicelli noodles
2 tsp sesame oil
100g beansprouts, trimmed
1 red capsicum, halved, deseeded, thinly sliced
1/2 cup freshThai basil leaves
1/2 cup fresh coriander leaves
2 tbsp dry sherry
1 tbsp salt-reduced soy sauce
1 tsp caster sugar
Lime wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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