Kaffir Lime & Coconut fillets with Asian salad

Ingredients

  • 1 x 480g

    Sealord Kaffir Lime & Coconut Hoki Fillets

  • 60g

    vermicelli rice noodles

  • handful iceberg lettuce, shredded

  • 50g

    snow peas

  • 1

    carrot, cut into matchsticks

  • 1/2

    lebanese cucumber, diced into chunks

  • 1

    red capsicum, cut into thin strips

  • 1/2 cup

    bean sprouts

  • 1/2 cup

    coriander, chopped

  • 1/2 cup

    asian style chilli dressing

  • 50g

    salted roasted peanuts, chopped

Foodie Tip

Use store bought Asian dressing or to make your own: combine 1 finely chopped red chilli, 1 crushed clove garlic, 2 tbsp caster sugar, ¼ cup lime or lemon juice, 2 tbsp rice vinegar and 1 - 2 tbsp fish sauce.

Directions

  1. Preheat the oven to fan bake 190C.
  2. Place the Kaffir Lime and Coconut Hoki Fillets on a baking tray and bake for 11 minutes on each side, or until fully cooked.
  3. Meanwhile, prepare the vermicelli rice noodles following the instructions on the packet. Drain and set aside.
  4. Blanch the snow peas in boiling water for 30 seconds. Drain and slice into thin strips.
  5. Place the drained vermicelli rice noodles in bowl with the iceburg lettuce, snow peas, carrot, cucumber, capsicum, bean sprouts, coriander and chopped peanuts.
  6. Drizzle with the dressing and toss gently to combine.
  7. Season to taste.
  8. Serve the Hoki fillets with the Asian Noodle Salad as an accompaniment.