Pan-Fried Fish and Vermicelli Noodle Salad with Wasabi Ginger Soy Dressing

Steps

1. a half full kettle to the boil.
2. 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.
3. 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.
4. Whisk all dressing ingredients together in a small bowl. Pour half over salad and toss to combine.
5. 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.
6. 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.
7. Place vermicelli salad on a plate and top with fish. Drizzle over remaining dressing. Sprinkle with sesame seeds and coriander.