Barbecued fish with coconut noodle salad

Barbecued fish with coconut noodle salad

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  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Asian flavours are brought to life in this authentic noodle salad with seasoned barbecued fish.

Featured in
Main recipes, Salad recipes

Ingredients

  • 200g rice stick noodles
  • 2 Lebanese cucumbers
  • 165ml can coconut cream or milk
  • 2 1/2 tablespoons fish sauce
  • Juice of 1 lime
  • 1 teaspoon caster sugar
  • 2 long red chillies, deseeded, chopped
  • 1 tablespoon finely grated ginger
  • 3/4 cup roughly chopped coriander leaves
  • 4 x 200g skinless blue-eye fillets (or other firm white fish)
  • 1 tablespoon sunflower or rice bran oil

Method

  • Step 1
    Place noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain. Remove seeds from cucumbers, then cut into thin matchsticks.
  • Step 2
    Combine coconut milk, fish sauce, lime juice, sugar, chilli, ginger, coriander and cucumber in a large bowl. Add drained noodles and toss well to combine.
  • Step 3
    Heat a barbecue or chargrill pan on medium-high heat. Rub the fish with oil and season with sea salt and freshly ground black pepper. Cook the fish for 3 minutes on each side or until cooked to your liking, then serve immediately with the coconut noodle salad.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar

Nutrition

  • 1718 kj

    Energy

  • 14g

    Fat Total

  • 8g

    Saturated Fat

  • 3g

    Fibre

  • 44g

    Protein

  • 196mg

    Cholesterol

  • 1360.18mg

    Sodium

  • 4g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve
  • Author: Kate Nichols
  • Image credit: Mark Roper
  • Publication: Taste.com.au

Source: taste.com.au

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