Spiced Fish Salad with Coconut Dressing and Vermicelli

Spiced Fish Salad with Coconut Dressing and Vermicelli

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 16, 2018.



  • 1 baby bok choy, thinly sliced
  • ½ capsicum, thinly sliced *
  • ½ courgette, grated *
  • 100g mung bean vermicelli
  • 1 pack coconut vermicelli dressing


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


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


  1. Bring a full kettle to the boil.
  2. Prep salad veggies. Set aside in a salad bowl.
  3. Cook vermicelli. Place vermicelli in a 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. Set ¾ of noodles aside (this is leftover).
  4. Prep fish. Toss fish in a bowl with sesame seeds and fish spice to coat well. Season. Heat ¼ tsp oil in a non-stick fry-pan on medium-high heat.
  5. Cook fish. Cook for 2-3 minutes each side, until just cooked through. Rest, covered.
  6. Finish salad. Add drained vermicelli and dressing to bowl with veg. Toss well to combine and season.
  7. Prep coriander.
  8. Serve salad topped with fish, drizzle over curry emulsion and coriander.

Nutritional Information

Energy 1865 kj
446 kcal
Protein 38.0g
Carbohydrate 31.1g
Fat 18.8g