Spiced Fish Salad with Coconut Dressing and Vermicelli

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.



  • 200ml lite coconut milk
  • 1 Tbsp soy sauce ^
  • 1 Tbsp fish sauce ^
  • 1 tsp sesame oil ^
  • 1 tsp vinegar ^


  • 1 baby cabbage, thinly sliced until you have 4 cups worth
  • 1 capsicum, thinly sliced
  • 1 capsicum, thinly sliced
  • 100g mung bean vermicelli


  • 1 pack market fish, any larger fillets cut in half
  • 1 Tbsp sesame seeds
  • 1 pack fish spice


  • 1 pack curry emulsion
  • ½ bunch coriander, chopped *


  1. Bring a full kettle to the boil.
  2. Make dressing. Mix together all dressing ingredients in a salad bowl.
  3. Prep salad veggies. Set aside in bowl with dressing.
  4. 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.
  5. Prep & cook fish. Toss fish in a bowl with sesame seeds and fish spice to coat well. Season.
  6. 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.
  7. Finish salad. Add drained vermicelli to bowl with salad. Toss well to combine and season.
  8. Prep coriander.
  9. 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