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Chargrilled kingfish with an Asian chilli salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try a flavorful Asian fish salad for a delicious way to eat more seafood.
Ingredients:
  • Peanut oil, to deep-fry
  • 50g rice stick noodles, roughly broken
  • 4 (about 100g each) kingfish fillets
  • Salt & freshly ground black pepper
  • Olive oil spray
  • 55g (1 cup) 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
  • 250.00 ml coarsely torn fresh mint
  • 250.00 ml loosely packed fresh coriander
  • Lime wedges, to serve
  • 48.80 gm fish sauce
  • 42.00 gm fresh lime juice
  • 22.00 gm sweet chilli sauce
  • 1 small garlic clove, crushed
  • 1 tsp finely grated fresh ginger
Instructions:
  • Fill a medium saucepan with oil until it reaches a depth of 6cm. Heat the oil to 190°C over high heat (test readiness by ensuring a bread cube turns golden brown in 10 seconds). Deep-fry half the noodles for 1 minute until puffed, then transfer to a paper towel-lined plate using a slotted spoon. Repeat the process with the remaining noodles, reheating the oil as needed between batches.
  • Heat up your barbecue or chargrill pan on medium-high heat. Season both sides of the fish with salt and pepper, then lightly coat with olive oil spray. Grill for 3-4 minutes on each side until golden brown and cooked through. Place the cooked fish on a plate and cover with foil to retain the warmth. Enjoy!
  • Combine the fish sauce, lime juice, sweet chilli sauce, garlic, and ginger in a small bowl and whisk until well mixed to create the flavorful dressing.
  • In a bowl, toss together bean sprouts, cucumber, shallot, chili, mint, and coriander. Divide noodles among plates, top with fish and salad. Drizzle with dressing and serve right away with lime wedges.

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