Ginger fish with herb salad

Ginger fish with herb salad
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Baked in foil, this juicy fish tastes delicious with forkfuls of rice vermicelli and sweet, crunchy salad.

Featured in
Main recipes, Salad recipes


  • Olive oil spray
  • 4 (about 150g each) firm white fish fillets 3cm-piece ginger, peeled, cut into thin matchsticks
  • 125g dried rice vermicelli noodles
  • 2 teaspoons sesame oil
  • 100g (11/2 cups) beansprouts, trimmed
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1/2 cup freshThai basil leaves
  • 1/2 cup fresh coriander leaves
  • 2 tablespoons dry sherry
  • 1 tablespoon salt-reduced soy sauce
  • 1 teaspoon caster sugar
  • Lime wedges, to serve


  • Step 1
    Preheat oven to 180°C. spray four 30cm pieces of foil with olive oil spray. Top with fish and ginger. Season with pepper. Fold in the sides and wrap to enclose. Place on a baking tray. Bake for 10-12 minutes or until just cooked.
  • Step 2
    Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain and return to the bowl. Add 1 teaspoon of oil and toss to combine.
  • Step 3
    Combine the bean sprouts, capsicum, basil and coriander in a large bowl. Place the sherry, soy sauce, sugar and remaining oil in a small bowl and stir until the sugar dissolves.
  • Step 4
    Divide the noodles among serving plates. Top with the herb salad and drizzle over the dressing. Top with the fish. Serve with lime wedges.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1390 kj


  • 4g

    Fat Total

  • 0.5g

    Saturated Fat

  • 2g


  • 39g


  • 31g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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