Incorporating more fish into your diet is easy with this stylish and tasty Asian salad.
- Add enough oil to a medium saucepan to reach a depth of 6cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Deep-fry half the noodles for 1 minute or until puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining noodles, reheating oil between batches.
- Preheat a barbecue or chargrill pan on medium-high. Season both sides of fish with salt and pepper. Lightly spray with olive oil spray. Cook on preheated grill for 3-4 minutes each side or until brown and just cooked through. Transfer to a plate and cover with foil to keep warm.
- To make the dressing, whisk together the fish sauce, lime juice, sweet chilli sauce, garlic and ginger in a small bowl.
- Combine bean sprouts, cucumber, shallot, chilli, mint and coriander in a bowl. Divide noodles among plates. Top with fish and salad. Drizzle with dressing and serve immediately with lime wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set