Pan-fried snapper fillets with noodle salad
11
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Refreshing mint, cool noodles and crunchy vegies make this salad zing! It'll be on the table in 30 minutes flat – bonus!
Ingredients
Glass or cellophane noodles
200 g
Vinegar
2 tbs, (rice wine)
Caster sugar
1 tbs
Salt
1 tsp
Snow peas
150 g, thinly sliced
Bean sprouts
2 cup(s)
Lebanese cucumber
2 medium, cut into thin ribbons
Red capsicum
1 medium, thinly sliced
Cherry tomatoes
200 g, halved
Fresh mint
1 cup(s)
Fresh mint
¼ cup(s), (Vietnamese)
Fish paste
10 g, (shrimp)
Snapper, raw
600 g, (4 x 150g fillets), skin on
Vegetable oil
1 tbs
Roasted peanuts
¼ cup(s), chopped, (35g)
Instructions
1
Prepare noodles following packet instructions or until just tender. Drain. Place in a large bowl.
2
Whisk vinegar, sugar and salt in a large bowl until sugar has dissolved. Add snow peas, sprouts, cucumber, capsicum, tomatoes, both types of mint and drained noodles. Toss gently to combine.
3
Mix shrimp paste with a few drops of water in a small bowl. Rub mixture onto fish fillets. Heat oil in a large non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3–4 minutes or until skin is crisp. Turn and cook for 2–3 minutes or until fish is cooked through.
4
Divide noodle salad among serving plates and sprinkle with peanuts. Serve with fish.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.