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Thai Lime and Coconut Fillets with Asian Salad

27 mins
Prep 5 Mins + Cook 22 Mins
Serves 4
11 ingredients


480g Sealord Thai Lime & Coconut Fillets
Vermicelli Rice Noodles
Iceberg Lettuce, Shredded
Snow Peas
Carrot, Cut into Matchsticks
Lebanese Cucumber, Diced into Chunks
Red Capsicum, Cut into Thick Strips
1/2 Cup
Bean Sprouts
1/2 Cup
Coriander, Chopped
1/2 Cup
Asian Style Chilli Dressing
Salted Roasted Peanuts, Chopped


Step 1 of 8

Preheat the oven to fan bake 190C.

Step 2 of 8

Place the Thai Lime and Coconut Hoki Fillets on a baking tray and bake for 11 minutes on each side, or until fully cooked.

Step 3 of 8

Meanwhile, prepare the vermicelli rice noodles following the instructions on the packet. Drain and set aside.

Step 4 of 8

Blanch the snow peas in boiling water for 30 seconds. Drain and slice into thin strips.


Step 5 of 8

Place the drained vermicelli rice noodles in bowl with the iceberg lettuce, snow peas, carrot, cucumber, capsicum, bean sprouts, coriander and chopped peanuts.

Step 6 of 8

Drizzle with the dressing and toss gently to combine.

Step 7 of 8

Season to taste.

Step 8 of 8

Serve the Hoki fillets with the Asian Noodle Salad as an accompaniment.

Foodie Tip
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.

Nutritional Information

*Nutrition figures are averages only
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