Chargrilled kingfish with an Asian chilli salad

Incorporating more fish into your diet is easy with this stylish and tasty Asian salad.

Recipe «Chargrilled kingfish with an Asian chilli salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: Peanut oil, to deep-fry, 50g rice stick noodles, roughly broken, 4 kingfish fillets, Salt & freshly ground black pepper, Olive oil spray , 55g bean sprouts, ends trimmed, 1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced diagonally, 2 green shallots, ends trimmed, cut into matchsticks , 1 large fresh red chilli, deseeded, thinly sliced lengthways, 1 cup coarsely torn fresh mint, 1 cup loosely packed fresh coriander, Lime wedges, to serve, 2 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tbsp sweet chilli sauce, 1 small garlic clove, crushed.

Ingredients:

• Peanut oil, to deep-fry 
• 50g rice stick noodles, roughly broken 
• 4 kingfish fillets 
• Salt & freshly ground black pepper 
• Olive oil spray 
• 55g bean sprouts, ends trimmed 
• 1 Lebanese cucumber, halved lengthways, deseeded, thinly sliced diagonally 
• 2 green shallots, ends trimmed, cut into matchsticks 
• 1 large fresh red chilli, deseeded, thinly sliced lengthways 
• 1 cup coarsely torn fresh mint 
• 1 cup loosely packed fresh coriander 
• Lime wedges, to serve 
• 2 tbsp fish sauce 
• 2 tbsp fresh lime juice 
• 1 tbsp sweet chilli sauce 
• 1 small garlic clove, crushed 
• 1 tsp finely grated fresh ginger 

Instructions

1. 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.
2. 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.
3. To make the dressing, whisk together the fish sauce, lime juice, sweet chilli sauce, garlic and ginger in a small bowl.
4. 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.