Pan-Fried Fish With Cashew Noodle Salad

Ingredients for One Person

140 g Wild Caught Rockling Fillets
1 Each Tomato
0 tsp Soy Sauce - PANTRY ITEM
0 Salt And Pepper - PANTRY ITEM
1 tsp Rice Wine (or Other) Vinegar - PANTRY ITEM
50 g Rice Noodles
1 Each Red Chilli
0 Each Lemon
1 Each Lebanese Cucumbers
1 Each Green Spring Onions
5 g Ginger
1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
1 tbsp Cashews
1 tsp Brown Sugar - PANTRY ITEM

Ingredients for Two People

280 g Wild Caught Rockling Fillets
1 Each Tomato
0 tsp Soy Sauce - PANTRY ITEM
0 Salt And Pepper - PANTRY ITEM
2 tsp Rice Wine (or Other) Vinegar - PANTRY ITEM
100 g Rice Noodles
1 Each Red Chilli
1 Each Lemon
1 Each Lebanese Cucumbers
1 Each Green Spring Onions
10 g Ginger
2 tbsp Extra Virgin Olive Oil - PANTRY ITEM
2 tbsp Cashews
1 tsp Brown Sugar - PANTRY ITEM

Ingredients for Three People

420 g Wild Caught Rockling Fillets
2 Each Tomato
0 tsp Soy Sauce - PANTRY ITEM
0 Salt And Pepper - PANTRY ITEM
3 tsp Rice Wine (or Other) Vinegar - PANTRY ITEM
150 g Rice Noodles
2 Each Red Chilli
1 Each Lemon
2 Each Lebanese Cucumbers
2 Each Green Spring Onions
15 g Ginger
3 tbsp Extra Virgin Olive Oil - PANTRY ITEM
3 tbsp Cashews
2 tsp Brown Sugar - PANTRY ITEM

Ingredients for Four People

560 g Wild Caught Rockling Fillets
2 Each Tomato
0 tsp Soy Sauce - PANTRY ITEM
0 Salt And Pepper - PANTRY ITEM
4 tsp Rice Wine (or Other) Vinegar - PANTRY ITEM
200 g Rice Noodles
2 Each Red Chilli
1 Each Lemon
2 Each Lebanese Cucumbers
2 Each Green Spring Onions
20 g Ginger
4 tbsp Extra Virgin Olive Oil - PANTRY ITEM
4 tbsp Cashews
2 tsp Brown Sugar - PANTRY ITEM

Ingredients for Six People

840 g Wild Caught Rockling Fillets
3 Each Tomato
0 tsp Soy Sauce - PANTRY ITEM
0 Salt And Pepper - PANTRY ITEM
6 tsp Rice Wine (or Other) Vinegar - PANTRY ITEM
300 g Rice Noodles
3 Each Red Chilli
2 Each Lemon
3 Each Lebanese Cucumbers
3 Each Green Spring Onions
30 g Ginger
6 tbsp Extra Virgin Olive Oil - PANTRY ITEM
6 tbsp Cashews
3 tsp Brown Sugar - PANTRY ITEM

Prep:

Peel and finely grate ginger.
Wash and thinly slice green spring onions diagonally.
Wash and chop tomatoes.
Wash, halve and chop lebanese cucumbers.
Pop a pan of water on to boil.
Finely chop chilli.

Method:

Wash and chop parsley.
Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
Cut lemon into wedges.
On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
To make dressing, combine oil, vinegar, ginger, brown sugar and a dash of soy sauce. Add cucumber, tomato, cashews and noodles and toss with the dressing.
Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
Preheat the oven to 200°c (180°c fan-forced).
Boil noodles for 6-8 minutes, stirring occasionally. Drain and toss with a little oil to avoid sticking.
Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
Divide warm noodle salad among bowls. Top with pieces of flaked fish and scatter with spring onion and as much or as little chilli as you like. Serve with lemon wedges.
In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
Season fish with salt and pepper. Heat an oiled, non-stick frying pan over a medium heat. Add fish (cook in batches for large portion). Cook for about 4 minutes on each side, or until cooked through. Test by opening the deepest part of the fillet with the tip of a knife.

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