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Pan-Fried Fish With Cashew Noodle Salad

Pan-Fried Fish With Cashew Noodle Salad

Ingredients for One

  1. 140 grams wild caught rockling fillets
  2. 50 grams rice noodles
  3. 5 grams ginger
  4. 1 tbsp cashews
  5. 0.5 green spring onions
  6. 0.5 tomato
  7. 0.5 red chilli
  8. 1 lime
  9. 1 Lebanese cucumbers
  10. 1 tsp rice wine (or other) vinegar - PANTRY ITEM
  11. 0.5 tsp brown sugar - PANTRY ITEM
  12. 1 tbsp extra virgin olive oil - PANTRY ITEM
  13. soy sauce - PANTRY ITEM

Ingredients for Two

  1. 280 grams wild caught rockling fillets
  2. 100 grams rice noodles
  3. 10 grams ginger
  4. 2 tbsp cashews
  5. 1 green spring onions
  6. 1 tomato
  7. 1 red chilli
  8. 1 lime
  9. 1 Lebanese cucumbers
  10. 2 tsp rice wine (or other) vinegar - PANTRY ITEM
  11. 1 tsp brown sugar - PANTRY ITEM
  12. 2 tbsp extra virgin olive oil - PANTRY ITEM
  13. soy sauce - PANTRY ITEM

Ingredients for Three

  1. 560 grams wild caught rockling fillets
  2. 200 grams rice noodles
  3. 20 grams ginger
  4. 4 tbsp cashews
  5. 2 green spring onions
  6. 2 tomato
  7. 2 red chilli
  8. 1 lime
  9. 1 Lebanese cucumbers
  10. 4 tsp rice wine (or other) vinegar - PANTRY ITEM
  11. 2 tsp brown sugar - PANTRY ITEM
  12. 4 tbsp extra virgin olive oil - PANTRY ITEM
  13. soy sauce - PANTRY ITEM

Ingredients for Four

  1. 840 grams wild caught rockling fillets
  2. 300 grams rice noodles
  3. 30 grams ginger
  4. 6 tbsp cashews
  5. 3 green spring onions
  6. 3 tomato
  7. 3 red chilli
  8. 2 lime
  9. 2 Lebanese cucumbers
  10. 6 tsp rice wine (or other) vinegar - PANTRY ITEM
  11. 3 tsp brown sugar - PANTRY ITEM
  12. 6 tbsp extra virgin olive oil - PANTRY ITEM
  13. soy sauce - PANTRY ITEM

Prep:

  1. pop a pan of water on to boil
  2. peel and finely grate ginger
  3. wash, halve and chop Lebanese cucumbers
  4. wash and chop tomatoes
  5. wash and thinly slice green spring onions diagonally
  6. finely chop chilli

Method:

  1. Boil noodles for 6-8 minutes, stirring occasionally. Drain and toss with a little oil to avoid sticking.
  2. 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.
  3. Season fish with salt and pepper. Heat an oiled, non-stick frying pan over a medium heat. Add fish in 280g batches. 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.
  4. 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 lime wedges.
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