| 1 |
480g Sealord Thai Lime & Coconut 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 Thick Strips |
| 1/2 cup | Bean Sprouts |
| 1/2 cup | Coriander, Chopped |
| 1/2 cup | Asian Style Chilli Dressing |
| 50g | Salted Roasted Peanuts, Chopped |
Preheat the oven to fan bake 190C.
Place the Thai Lime and Coconut Hoki Fillets on a baking tray and bake for 11 minutes on each side, or until fully cooked.
Meanwhile, prepare the vermicelli rice noodles following the instructions on the packet. Drain and set aside.
Blanch the snow peas in boiling water for 30 seconds. Drain and slice into thin strips.
Place the drained vermicelli rice noodles in bowl with the iceberg lettuce, snow peas, carrot, cucumber, capsicum, bean sprouts, coriander and chopped peanuts.
Drizzle with the dressing and toss gently to combine.
Season to taste.
Serve the Hoki fillets with the Asian Noodle Salad as an accompaniment.
Use store bought Asian dressing or to make your own: combine 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.
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
