Ingredients
1
480g Sealord Thai Lime & Coconut Fillets
60g
Vermicelli Rice Noodles
Handful
Iceberg Lettuce, Shredded
1
Carrot, Cut into Matchsticks
1/2
Lebanese Cucumber, Diced into Chunks
1
Red Capsicum, Cut into Thick Strips
1/2 Cup
Coriander, Chopped
1/2 Cup
Asian Style Chilli Dressing
50g
Salted Roasted Peanuts, Chopped
Directions
Step 1 of 8
Preheat the oven to fan bake 190C.
Step 3 of 8
Meanwhile, prepare the vermicelli rice noodles following the instructions on the packet. Drain and set aside.
Step 4 of 8
Blanch the snow peas in boiling water for 30 seconds. Drain and slice into thin strips.
Step 5 of 8
Place the drained vermicelli rice noodles in bowl with the iceberg lettuce, snow peas, carrot, cucumber, capsicum, bean sprouts, coriander and chopped peanuts.
Step 6 of 8
Drizzle with the dressing and toss gently to combine.
Step 8 of 8
Serve the Hoki fillets with the Asian Noodle Salad as an accompaniment.
Foodie Tip
Use store bought Asian dressing or to make your own: combine finely chopped red chilli, 1 crushed clove garlic, 2 tbsp caster sugar, ¼ cup lime or lemon juice, 2 tbsp rice vinegar and 1-2 tbsp fish sauce.
Nutritional Information
*Nutrition figures are averages only
