Fish with Crispy Noodle Chilli Slaw
Sweet, crunchy, crisp and laced with gentle heat, this noodle slaw is a textural delight. Served with fish pan-fired in a flash, it makes for a quick and delicious dinner for nights that need a lighter touch.
Recipe
1
Prepare Aromatics
Thinly slice spring onion. Peel and finely chop ginger.
2
Make Dressing
Place ginger, sweet chilli sauce and sesame oil in a bowl. Juice lime and add to bowl with rice wine vinegar. Season with salt and set aside.
3
Make Slaw
Thinly slice cabbage and place in a bowl. Thinly slice Thai basil leaves and add to cabbage with spring onions. Thinly slice cucumber and finely chop peanuts and add to bowl. Mix to combine.
4
Cook Fish
Season fish with salt. Heat vegetable oil in a frypan over medium-high heat. Add fish and cook, skin-side down, for 4 minutes. Turn and cook for a further 2 minutes or until just cooked through. Set aside to rest for 2 minutes.
5
Dress Slaw
Add half the dressing to the slaw and toss well to combine. Wait to add the crispy noodles until right at the end, as you want them to keep their crunch.
6
Plate Up
Divide fish between plates and serve with crispy noodle cabbage slaw and remaining dressing.