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How to make Warm fish and noodle salad

Yield = 4
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • 1 tablespoon olive oil
  • 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
  • 6 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

Method

  • Step 1 Make Chilli lime dressing: Place lime juice, oil, soy sauce, sugar and chilli in a screw-top jar. Secure lid. Shake to combine.
  • Step 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.
  • Step 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.
  • Step 4 Add fish, coriander, mint, beansprouts, onion and cabbage to noodles. Drizzle with dressing. Gently toss to combine. Serve.