- 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 1Preheat 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 2Meanwhile, 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 3Combine 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 4Divide 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
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste