Thai fish larb with noodles (for two)
2 serves
15 m
10 m
Ingredients
- 100 g brown rice vermicelli noodles
- 2 teaspoons sunflower oil
- 250 g boneless white fish fillets
- 200 g Chinese cabbage, finely shredded
- 125 g green beans, thinly sliced
- ½ red onion, halved, thinly sliced
- ½ cup coarsely chopped fresh coriander
- ¼ cup finely shredded fresh Thai basil (see tips)
- 2 tablespoons coarsely chopped unsalted roasted peanuts
Dressing
- 1½ tablespoons lime juice
- 1 tablespoon Thai chilli jam
- 2 teaspoons salt reduced soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon grated fresh ginger
Method
Step 1
Prepare noodles as directed on packet. Drain, rinse under cold water, then drain well. Roughly cut into shorter lengths with kitchen scissors.
Step 2
Heat oil in a medium non-stick frying pan over medium-high heat. Add fish. Cook fillets for about 3 minutes on each side or until light golden and just cooked through. Transfer to a plate. Cool slightly, then break into small flakes.
Step 3
To make dressing, whisk all ingredients in small jug until combined.
Step 4
Combine cabbage, beans, onion, herbs, fish and half the dressing in a large bowl. Toss well.
Step 5
Spoon fish larb over noodles. Drizzle with remaining dressing. Sprinkle with peanuts and extra herbs. Serve with lime wedges.
Tips
- If Thai basil is unavailable, replace it with regular basil or mint.
- Use snap peas or snow peas instead of green beans, if preferred.
- If noodles clump together on cooling, rinse again under cold water and drain well.
- This fresh and fragrant dish makes an ideal meal in the warmer months. You can prepare fish larb, noodles and dressing several hours ahead. Keep refrigerated in separate containers until you’re ready to serve. Serve chilled.
