Lemongrass Fish with Rice Noodle Salad

Steps

1. a large pot of salted water to the boil.
2. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 7–8 minutes, drain and rinse under the cold tap. Drain well and use scissors to snip noodles in a few places and drizzle with a little oil or sesame oil to prevent sticking.
3. Prepare the vegetables. Trim beans and slice very thinly; halve cucumber lengthways and thinly slice on an angle; peel and grate carrot or cut into thin matchsticks; place in a large bowl with mung bean sprouts. In a bowl, mix all dressing ingredients together and set aside.
4. Thinly slice lemongrass lengthways, then very finely dice. Place in a large bowl with sweet chilli sauce, half the olive oil and season with salt. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and add to bowl with lemongrass. Toss to coat.
5. Heat remaining oil in a large fry-pan on low-medium heat. Cook fish, in batches, for about 2 minutes each side until just cooked through. If marinade starts to burn, reduce heat.
6. Toss cooked noodles with vegetables and dressing.
7. Divide rice noodle salad between bowls. Top with fish, reserved mung bean sprouts and coriander.