Barbecued fish with coconut noodle salad

Готовим Fish Barbecued fish with coconut noodle salad

Asian flavours are brought to life in this authentic noodle salad with seasoned barbecued fish.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Peanut free Tree nut free Wheat free
  1. Place noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain. Remove seeds from cucumbers, then cut into thin matchsticks.
  2. Combine coconut milk, fish sauce, lime juice, sugar, chilli, ginger, coriander and cucumber in a large bowl. Add drained noodles and toss well to combine.
  3. Heat a barbecue or chargrill pan on medium-high heat. Rub the fish with oil and season with sea salt and freshly ground black pepper. Cook the fish for 3 minutes on each side or until cooked to your liking, then serve immediately with the coconut noodle salad.

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200g rice stick noodles
2 Lebanese cucumbers
165ml can coconut cream or milk
2 1/2 tbsp fish sauce
Juice of 1 lime
1 tsp caster sugar
2 long red chillies, deseeded, chopped
1 tbsp finely grated ginger
3/4 cup roughly chopped coriander leaves
4 x 200g skinless blue-eye fillets
1 tbsp sunflower or rice bran oil

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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