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Pan-fried snapper fillets with noodle salad

Pan-fried snapper fillets with noodle salad

Total Time
30 min
20 min
10 min
Refreshing mint, cool noodles and crunchy vegies make this salad zing! It'll be on the table in 30 minutes flat – bonus!


Glass or cellophane noodles

200 g


2 tbs, (rice wine)

Caster sugar

1 tbs


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)


  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.


SERVING SUGGESTION: mixed Asian salad leaves.Use a vegetable peeler to slice the cucumber into thin ribbons.