Chargrilled kingfish with an Asian chilli salad

Step 1

Add enough oil to a medium saucepan to reach a depth of 6cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Deep-fry half the noodles for 1 minute or until puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining noodles, reheating oil between batches.

Step 2

Preheat a barbecue or chargrill pan on medium-high. Season both sides of fish with salt and pepper. Lightly spray with olive oil spray. Cook on preheated grill for 3-4 minutes each side or until brown and just cooked through. Transfer to a plate and cover with foil to keep warm.

Step 3

To make the dressing, whisk together the fish sauce, lime juice, sweet chilli sauce, garlic and ginger in a small bowl.

Step 4

Combine bean sprouts, cucumber, shallot, chilli, mint and coriander in a bowl. Divide noodles among plates. Top with fish and salad. Drizzle with dressing and serve immediately with lime wedges.