Thai Fish and Vermicelli Salad with Mango Salsa

Steps

1. a full kettle to the boil.
2. In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain well. Toss with fish sauce, soy sauce and a drizzle of oil to prevent sticking. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt and pepper.
4. Heat oil in a large fry-pan on high heat. Cook fish, in batches, for 1–2 minutes each side, until just cooked through. Set aside, covered with foil, to keep warm.
5. While fish is cooking, prepare mango salsa. Finely dice mango slices and toss in a small bowl with spring onion (white part), vinegar and chilli flakes (if using). Season to taste with salt and pepper. Set aside.
6. Add cooked vermicelli and all remaining Thai vermicelli salad ingredients to a large bowl. Mix well to combine and season to taste with salt and pepper.
7. Divide Thai vermicelli salad between bowls and top with fish. Dollop over mango salsa.