Name: Tempura fish with noodle salad
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2
Ingredients: 2 frozen tempura fish fillets; 250 gram thin hokkien noodles; 1 medium carrot, cut into thin matchsticks; 80 gram snow peas, trimmed, thinly sliced lengthwise; 1/2 small red capsicum, cut into short strips; 1/3 cup coriander leaves; 1 tablespoon sweet chilli sauce; 2 teaspoon ketjap manis; lemon wedges, to serve

Tempura fish with noodle salad

Serves 2

Prep

10M

Cook

17M

Total

27M

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Ingredients

2 frozen tempura fish fillets

250 gram thin hokkien noodles

1 medium carrot, cut into thin matchsticks

80 gram snow peas, trimmed, thinly sliced lengthwise

1/2 small red capsicum, cut into short strips

1/3 cup coriander leaves

1 tablespoon sweet chilli sauce

2 teaspoon ketjap manis

lemon wedges, to serve

Method

1.Preheat oven to 230°C/210°C fan forced. Line a baking tray with baking paper. Place fish on tray. Bake for 16-17 minutes or until golden, turning halfway through cooking.

2.Soak noodles in boiling water in a medium heatproof bowl for 1 minute. Stir to separate strands; drain. Transfer to a large bowl. Add carrot, snow peas, capsicum and coriander.

3.Combine chilli sauce and ketjap manis in a small jug. Drizzle sauce over salad; toss to combine.

4.Arrange salad on plates. Top with fish, then serve with lemon wedges

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Ingredients

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