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BBQ Fish Coconut Noodle Salad

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Ingredients

200g Rice Stick Noodles
2 Lebanese Cucumbers
1 Can Coconut Cream
3 tsp Fish Sauce
1 Lime
1 tsp Caster Sugar
2 Long Red Chillis Chopped
1 Knob Ginger Grated
1 Bunch Coriander Chopped
4 x 200g Skinless Firm White Fish Fillets

BBQ Fish Coconut Noodle Salad

Features:
  • Spicy
  • Medium

Ingredients

Directions

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Steps

1
Done

Place noodles in a large bowl and pour over enough boiling water to cover.

2
Done

Stand for 15 minutes, occasionally stirring with tongs, then drain.

3
Done

Remove seeds from cucumbers, then cut into thin matchsticks.

4
Done

Combine coconut milk, fish sauce, lime juice, sugar, chilli, ginger, coriander and cucumber in a large bowl.

5
Done

Add drained noodles and toss well to combine.

6
Done

Heat a chargrill pan on medium-high heat.

7
Done

Rub the fish with oil and season with sea salt and freshly ground black pepper.

8
Done

Cook the fish for 3 minutes on each side or until cooked to your liking, then serve immediately with the coconut noodle salad.

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