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Warm fish and noodle salad
Warm fish and noodle salad
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Zesty Asian noodle dish with chili, herbs, and tangy dressing.
Ingredients:
  • 18.20 gm olive oil
  • 750g firm white fish fillets
  • 350g fresh chow mein noodles
  • 125.00 ml chopped fresh coriander leaves
  • 125.00 ml roughly chopped fresh mint leaves
  • 250.00 ml beansprouts, trimmed
  • 6 green onions, thinly sliced
  • 750.00 ml shredded Chinese cabbage (wombok)
  • 86.63 gm lime juice
  • 21.00 gm soy sauce
  • 4.00 gm brown sugar
  • 1 red birdseye chilli, seeded, finely chopped
Instructions:
  • Prepare the Chili Lime Dressing: Combine lime juice, oil, soy sauce, sugar, and chili in a screw-top jar. Seal the jar and shake well to blend the flavors.
  • In a sizzling frying pan, sear the fish on each side for 3 minutes or until fully cooked. Place on a plate and gently flake the fish with a fork. Cover to retain warmth.
  • Place the noodles in a large heatproof bowl. Pour boiling water over them and let them stand for 2 to 3 minutes until tender. Gently separate the noodles with a fork, then drain and return them to the bowl.
  • Combine fish, coriander, mint, beansprouts, onion, and cabbage with noodles. Drizzle with dressing and gently toss to coat. Serve and enjoy.

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