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

Steps

1. a full kettle to the boil.
2. In a medium, heatproof bowl, pour boiling water over the vermicelli and leave to soak for 4 minutes. Drain, rinse with cold water and drain well. Snip in a few places with scissors and set aside.
3. Peel mango and slice into thin strips; peel carrot and cut into small matchsticks or grate; core and de-seed capsicum and slice into thin strips; finely slice spring onions on an angle. Place mango and vegetables in a large bowl with the vermicelli.
4. Whisk all dressing ingredients together in a small bowl. Pour half over the salad and toss to combine.
5. Heat a large dry fry-pan on medium heat and toast sesame seeds for 1–2 minutes until golden and fragrant. Remove from pan and set aside. Leave pan on heat.
6. Pat fish dry with paper towels, removing any remaining scales or bones and season with salt. Heat a drizzle of oil in the pan and increase heat to high. Fry fish for 1–2 minutes each side until just cooked through.
7. Divide vermicelli salad between plates and top with a piece of fish. Drizzle over remaining dressing and sprinkle with sesame seeds. Garnish with a squeeze of lime juice and some coriander leaves.