This salad got rave reviews in our household – from someone who doesn’t like fish, no less! It’s fresh, healthy, and will add a bit of zing to your week.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
Vermicelli salad
- 1 pack vermicelli
- 1 large carrot peeled into ribbons
- 1 medium cucumber peeled into ribbons
- 0.5 bag lettuce chopped up roughly. We like iceberg, but baby kale is good too
- 1 tbsp coriander thoroughly chopped
Coconut dressing
- 0.5 cup coconut milk make sure you get a brand without preservatives
- 1.5 tbsp fish sauce
- 2 tbsp lemon juice
- 1 tbsp white sugar
The fish
- 300 grams fish
Ingredients
Vermicelli salad
Coconut dressing
The fish
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Instructions
- Bring a medium pot of salted water to boil. Place vermicelli in the water, stir well, then put the lid on and turn off the heat. Set a timer for 7 minutes.
- Mix all coconut dressing ingredients together in a small bowl, and set aside.
- In a separate, large bowl, add the ribbons of carrot and cucumber, and chopped lettuce. By this point the vermicelli should be cooked; drain it, then add it to the bowl with the other salad ingredients, along with the coriander. Season to taste, and toss together. Then drizzle over the coconut dressing.
- Heat some oil on medium heat in a fry pan. Pat the fish dry, remove any scales or bones, then season with salt. Cook for 2 minutes on each side, until it's done.
- To serve, place the noodle salad in a bowl, and top it with the fish. Dig in!
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