Fish with rice noodle cakes

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Fish with rice noodle cakes

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  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Short on time? This fish and noodle recipe is a flash in the pan.

Featured in
Noodle recipes, Nutrition information

Ingredients

  • 170g rice stick noodles
  • 1 1/2 tablespoons vegetable oil
  • 4 (about 125g each) white fish fillets (such as gemfish), halved lengthways
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 3 teaspoons caster sugar
  • 50g snow pea sprouts
  • 2 tablespoons fresh coriander leaves, to garnish

Method

  • Step 1
    Cook the noodles in a large saucepan of salted boiling water for 8 minutes or until tender. Drain. Place four equal portions of noodles, about 10cm in diameter, on a piece of baking paper.
  • Step 2
    Heat 2 teaspoons of the oil in a large non-stick frying pan over high heat. Add the noodles and flatten slightly. Cook for 5 minutes each side or until light golden. Transfer to a plate and cover with foil to keep warm.
  • Step 3
    Reduce heat to medium. Heat 2 teaspoons of remaining oil in pan. Add fish and cook for 2 minutes each side or until just cooked.
  • Step 4
    Kids’ task: Meanwhile, combine remaining oil, lime juice, soy sauce and sugar in a screw-top jar and shake until combined.
  • Step 5
    Divide noodle cakes among plates. Top with snow pea sprouts and fish. Drizzle with dressing and garnish with coriander.

Nutrition

  • 1610 kj

    Energy

  • 8.5g

    Fat Total

  • 1g

    Saturated Fat

  • 0.5g

    Fibre

  • 34g

    Protein

  • 42g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au

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