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Ginger fish with herb salad
Ginger fish with herb salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Foil-baked fish with rice vermicelli and sweet, crunchy salad - a delectable combination.
Ingredients:
  • 4 (about 150g each) firm white fish fillets 3cm-piece ginger, peeled, cut into thin matchsticks
  • 125g dried rice vermicelli noodles
  • 2 tsp sesame oil
  • 100g (1 1/2 cups) beansprouts, trimmed
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 125.00 ml freshThai basil leaves
  • 125.00 ml fresh coriander leaves
  • 40.00 ml dry sherry
  • 21.00 gm salt-reduced soy sauce
  • 5.00 gm caster sugar
  • Lime wedges, to serve
Instructions:
  • Preheat the oven to 180°C. Spray four 30cm pieces of foil with olive oil spray. Place the fish and ginger on top, season with pepper, fold in the sides, and wrap to enclose. Arrange the packets on a baking tray and bake for 10-12 minutes until cooked to perfection.
  • Place noodles in a large heatproof bowl and cover with boiling water. Let sit for 5 minutes until tender. Drain and return noodles to the bowl, then add 1 teaspoon of oil and toss to combine.
  • In a large bowl, toss together the bean sprouts, capsicum, basil, and coriander. In a small bowl, whisk together the sherry, soy sauce, sugar, and remaining oil until the sugar dissolves.
  • Portion the noodles onto serving plates, then generously layer with the herb salad and a generous drizzle of dressing. Add the fish on top and garnish with lime wedges before serving.

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