This salad has such a vibrant and fresh flavour, it's perfect for a warm summer's evening. It's high in protein, healthy fats, fibre and antioxidants so your body will love you for cooking it.
2 nests of rice noodles, approx. 110g
1/2 Chinese cabbage, shredded
2 carrots, grated
2 courgette, grated
10 spring onions, sliced finely
15g mint, chopped
15g coriander, chopped
4 tbs peanuts
4 wild trout fillets
Juice of 4 limes
1 large red chilli finely chopped,
3 tbs fish sauce
2 tbs sherry vinegar
3 garlic cloves, crushed
Method for Vietnamese Noodle Salad with Trout
Pre-heat the oven to 180 degrees C/350 degrees F.
Place the trout on a baking tray and cook in the oven, on the middle shelf, for 15 minutes.
Mix the dressing ingredients in a bowl and set aside. Toast the peanuts in a dry pan, for 2-3 minutes until golden, and set aside.
Place the noodles in a bowl and pour boiling water over them. Leave to cook for 2 minutes and then drain and cool.
In a large bowl add the carrot, courgette, cabbage, spring onions, mint, coriander and cooled noodles. Pour over the dressing and mix so that everything is coated. Dish the salad up onto a serving platter or into bowls.
Once the trout is cooked, serve immediately on top of the salad and sprinkle over the toasted peanuts.
For more healthy fish recipes:
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