Ginger fish with herb salad

Name: Ginger fish with herb salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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 tsp 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 tbsp dry sherry; 1 tbsp salt-reduced soy sauce; 1 tsp caster sugar; Lime wedges, to serve

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $6.12 /serving

Author : Chrissy Freer

noodles spring bake

Instructions

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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.

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