Pan-Fried Fish and Vermicelli Noodle Salad with Wasabi Ginger Soy Dressing
Ready in 20 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 25, 2015.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 25, 2015.
Pan-fried fish, a vermicelli noodle salad that has baby radishes, Lebanese cucumber, capsicum, and mung bean sprouts, served with a wasabi ginger soy dressing.
Ingredients
VERMICELLI NOODLE SALAD
- 100 g mung bean vermicelli
- 2 baby radishes
- 1/2 Lebanese cucumber
- 1/4 capsicum
- 50 g mung bean sprouts
WASABI GINGER SOY DRESSING
- 1 teaspoon finely grated ginger
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons soy sauce
- 1 tablespoon rice wine or rice vinegar
- 1/2 teaspoon wasabi paste
- 1/2 teaspoon runny honey
TO SERVE
- 1 tablespoon sesame seeds
- 150 g fish fillet
- 1 tablespoon coriander leaves
Steps
-
a half full kettle to the boil.
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In a medium, heat-proof, bowl, pour boiling water over vermicelli and leave to soak for 4 minutes. Drain, rinse with cold water and drain well. Snip in a few places with kitchen scissors and set aside. Divide vermicelli noodles in half as you will only need half the noodles for this meal.
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Prepare the salad; finely slice radishes and cut into thin matchsticks; quarter cucumber lengthways, remove seeds and cut into thin matchsticks; remove core from capsicum and slice into thin strips; place all in medium bowl with mung bean sprouts and vermicelli.
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Whisk all dressing ingredients together in a small bowl. Pour half over salad and toss to combine.
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Heat a small, dry, fry-pan (preferably non-stick) on medium heat and toast sesame seeds for about 1 minute until golden and fragrant. Remove from pan and set aside. Leave pan on heat.
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Pat fish dry, remove any remaining scales or bones and season with salt. Add a drizzle of oil to pan and increase heat to high. Fry fish for 1–2 minutes each side until just cooked through.
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Place vermicelli salad on a plate and top with fish. Drizzle over remaining dressing. Sprinkle with sesame seeds and coriander.
Nutritional Information
Energy |
2037 kj 487 kcal |
---|---|
Protein | 32.0g |
Carbohydrate | 50.4g |
Fat | 15.6g |