Fish Easy Main Asian

Barbecued fish with coconut noodle salad

Name: Barbecued fish with coconut noodle salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 200g rice stick noodles; 2 Lebanese cucumbers; 165ml can coconut cream or coconut 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 oil or rice bran oil

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20m

05m

Barbecued fish with coconut noodle salad

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by Kate Nichols

Food producer

Oct 03, 2015

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

200g rice stick noodles
2 Lebanese cucumbers
165ml can coconut cream or coconut 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 oil or rice bran oil

Method

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.
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.
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.