Food and Cooking : Warm fish and noodle salad
Serves 4
Prep 15 minutes Cook 12 minutes (plus standing time)
750g firm white fish fillets
350g fresh chow mein noodles
1/2 cup chopped fresh coriander leaves
1/2 cup roughly chopped fresh mint leaves
1 cup beansprouts, trimmed
5 green onions, thinly sliced
3 cups shredded Chinese cabbage (wombok) Chilli lime dressing
1/3 cup lime juice
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon brown sugar
1 red birdseye chilli, seeded, finely chopped
1 Make Chilli lime dressing Place lime juice, oil, soy sauce, sugar and chilli in a screw-top jar. Secure lid. Shake to combine.
2 Heat oil in a frying pan over medium-high heat. Cook fish for 3 minutes each side or until cooked through. Transfer to a plate. Using a fork, flake fish. Cover to keep warm.
3 Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain. Return to bowl.
4 Add fish, coriander, mint, beansprouts, onion and cabbage to noodles. Drizzle with dressing. Gently toss to combi ne. Serve.
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