Ingredients

  • 460g fish fillets
  • 3 cups Chinese cabbage, sliced
  • 1 Lebanese cucumber, sliced
  • 1 bunch English spinach leave, washed
  • 12 snow peas, ends and strings removed
  • 4 radishes, sliced
  • 3 spring onions, sliced
  • 1 cup bean shoots
  • 1 chilli, seeded and sliced
  • 250g cooked egg noodles, chilled
  • Dressing
    • 4 tablespoons lime or lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon sesame oil
    • 1 tablespoon reduced-salt soy sauce
    • ½ teaspoon brown sugar
    • 1 tablespoon fresh ginger, peeled and finely diced
    • 1 small clove garlic, chopped
    • 1 fresh chilli, seeded and finely diced
    • ½ cup parsley, mint or coriander, chopped

Directions

  1. Brush fish with oil and grill or pan-fry for 2-3 minutes each side until cooked.
  2. Mix salad ingredients in a serving bowl.
  3. Combine dressing ingredients in a screw-top jar with lid.
  4. Shake to combine and toss with salad.
  5. Serve immediately with fish.

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