Ginger fish with herb salad
- 09.03.2017
- 996
Baked in foil, this juicy fish tastes delicious with forkfuls of rice vermicelli and sweet, crunchy salad.
Recipe «Ginger fish with herb salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- Divide the noodles among serving plates. Top with the herb salad and drizzle over the dressing. Top with the fish. Serve with lime wedges.