Pan-fried snapper fillets with noodle salad
2 tbs, (rice wine)
150 g, thinly sliced
2 medium, cut into thin ribbons
1 medium, thinly sliced
200 g, halved
¼ cup(s), (Vietnamese)
10 g, (shrimp)
600 g, (4 x 150g fillets), skin on
¼ cup(s), chopped, (35g)
- Prepare noodles following packet instructions or until just tender. Drain. Place in a large bowl.
- 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.
- 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.
- Divide noodle salad among serving plates and sprinkle with peanuts. Serve with fish.