Name: Barbecued fish with coconut noodle salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 200g rice stick noodles; 2 Lebanese cucumbers; 165ml can coconut cream or milk; 61.00 gm fish sauce; Juice of 1 lime; 5.00 gm caster sugar; 2 long red chillies, deseeded, chopped; 20.00 ml finely grated ginger; 187.50 ml roughly chopped coriander leaves; 4 x 200g skinless blue-eye fillets (or other firm white fish); 18.40 gm sunflower or rice bran oil

Barbecued fish with coconut noodle salad

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Delicious Asian noodle salad with flavorful barbecued fish.

Ingredients:

200g rice stick noodles
2 Lebanese cucumbers
165ml can coconut cream or milk
61.00 gm fish sauce
Juice of 1 lime
5.00 gm caster sugar
2 long red chillies, deseeded, chopped
20.00 ml finely grated ginger
187.50 ml roughly chopped coriander leaves
4 x 200g skinless blue-eye fillets (or other firm white fish)
18.40 gm sunflower or rice bran oil

Instructions:

In a large bowl, soak noodles in boiling water for 15 minutes, stirring occasionally with tongs. Drain. Deseed cucumbers and cut them into thin matchsticks.
In a large bowl, mix together coconut milk, fish sauce, lime juice, sugar, chili, ginger, coriander, and cucumber. Add drained noodles and toss until well combined.
Preheat a barbecue or chargrill pan to medium-high. Coat the fish with oil and season with sea salt and freshly ground black pepper. Grill the fish for 3 minutes on each side, or until done to your preference. Serve hot with the coconut noodle salad.

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