Spiced Fish Salad with Coconut Dressing and Vermicelli
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.
Ingredients
DRESSING
- 200ml lite coconut milk
- 1 Tbsp soy sauce ^
- 1 Tbsp fish sauce ^
- 1 tsp sesame oil ^
- 1 tsp vinegar ^
SALAD
- 1 baby cabbage, thinly sliced until you have 4 cups worth
- 1 capsicum, thinly sliced
- 1 capsicum, thinly sliced
- 100g mung bean vermicelli
FISH
- 1 pack market fish, any larger fillets cut in half
- 1 Tbsp sesame seeds
- 1 pack fish spice
TO SERVE
- 1 pack curry emulsion
- ½ bunch coriander, chopped *
Steps
-
Bring a full kettle to the boil.
-
Make dressing. Mix together all dressing ingredients in a salad bowl.
-
Prep salad veggies. Set aside in bowl with dressing.
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Cook vermicelli. Place vermicelli in a medium heat-proof bowl with a pinch of salt and cover with boiling water. Leave to soak for about 5 minutes, until tender. Drain, rinse under cold water, drain well and snip in a few places.
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Prep & cook fish. Toss fish in a bowl with sesame seeds and fish spice to coat well. Season.
-
Heat ¾ tsp oil in a non-stick fry-pan on mediumhigh heat. Cook fish, in two batches, for 2-3 minutes each side, until just cooked through. Use another ¾ tsp oil for second batch if necessary. Rest, covered.
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Finish salad. Add drained vermicelli to bowl with salad. Toss well to combine and season.
-
Prep coriander.
-
Serve salad topped with fish, curry emulsion and coriander.
Nutritional Information
Energy |
1877 kj 449 kcal |
---|---|
Protein | 36.9g |
Carbohydrate | 30.8g |
Fat | 19.3g |