Recipe Cuisine: Thai
Theme: Fast & Fab
Thai Burramandi noodle salad
By: Effie Mandas
Ingredients
- 1 large fillet Barramundi
- 1 Tbsp vegetable oil
- Marinade:
- 2 tsp soy sauce
- 2 tsp oyster sauce
- 1 garlic cloves minced
- 1/2 tsp white sugar
- Dressing:
- 1 tbsp finely chopped coriander
- 1/4 tsp finely grated garlic
- 2 tablespoons sweet chilli sauce
- 1 birds eye chilli deseeded and finely minced
- 5 tsp fish sauce
- 1 tsp sugar
- 3 tbsp lime juice
- 2 tbsp sesame oil
- 1/4 cup unsalted crushed roasted Peanuts
- 1/2 tsp cooking salt
- Salad:
- 75 g dried Vermicelli noodles
- 2 cups finely shredded wombok cabbage
- 1 cucumber cut into slices 5mm thick
- 10 cherry tomatoes
- 1/4 cup roughly chopped mint
- 3 Tablespoons chopped coriander leaves
- 2 radishes sliced
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Marinate Fish: Mix the marinade ingredients in a bowl. Add the fish and toss well to coat. Leave for half hour.
- Dressing: Place the dressing ingredients in a jar and shake well.
- Peanuts : In a heavy fry pan toast the Peanuts with no oil over medium heat until golden. Chop up peanuts roughly on chopping board. Sprinkle salt and let cool.
- Prepare salad: Prepare noodles according to packet directions, drain and let cool. Transfer to a bowl and add remaining salad ingredients . Set aside.
- Cook Barramundi in pan and transfer to plate.
- Assemble : Pour the dressing over the salad ingredients and noodles. Toss well , then divide between bowls. Top with Barramundi then sprinkle chopped peanuts. Enjoy !
