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Grilled Fish Salad

Grilled Fish Salad recipe image
This vibrant dish combines the smoky depth of grilled fish with the crisp, refreshing crunch of a cold noodle salad. The base features delicate G vermicelli noodles tossed with thinly sliced carrots, cucumbers, and fresh coriander, all brought together by a zesty dressing of lime juice, sweet chilli sauce, and sesame oil. It&# 226;ÂÂs a perfect balance of textures and flavorsâÂÂcreamy, crunchy, tangy, and slightly spicy. Ideal for warm summer evenings or a light yet satisfying weeknight dinner, this recipe comes together quickly using pantry staples. The contrast between the hot, charred fish and the cool, acidic salad makes it an exciting and memorable meal that feels both comforting and exotic.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 272.8
Description
This vibrant dish combines the smoky depth of grilled fish with the crisp, refreshing crunch of a cold noodle salad. The base features delicate G vermicelli noodles tossed with thinly sliced carrots, cucumbers, and fresh coriander, all brought together by a zesty dressing of lime juice, sweet chilli sauce, and sesame oil. It&# 226;ÂÂs a perfect balance of textures and flavorsâÂÂcreamy, crunchy, tangy, and slightly spicy. Ideal for warm summer evenings or a light yet satisfying weeknight dinner, this recipe comes together quickly using pantry staples. The contrast between the hot, charred fish and the cool, acidic salad makes it an exciting and memorable meal that feels both comforting and exotic.
Ingredients
  • g vermicelli noodles
  • 2 Carrots, thinly sliced
  • 1 Cucumber, thinly sliced
  • 1 Lime, juiced, plus halves, to serve
  • 1 tablespoons Sweet chilli sauce
  • 1 Small fresh red chilli, thinly sliced
  • 3 Meanwhile, place noodles in a
Directions
  1. 1
    Place the G vermicelli noodles in a heatproof bowl and cover with boiling water. Let stand for 3 minutes until tender, then drain and rinse under cold water to stop cooking.
  2. 2
    Using kitchen scissors, snip the softened noodles into shorter, manageable lengths. Return the noodles to the bowl.
  3. 3
    Add the thinly sliced carrots and cucumber to the bowl with the noodles. Toss gently to combine.
  4. 4
    In a small jug or bowl, whisk together the lime juice, sweet chilli sauce, sesame oil, and thinly sliced fresh red chilli to create the dressing.
  5. 5
    Pour the dressing over the noodle and vegetable mixture. Add fresh coriander leaves and toss everything together until well coated. Set aside.
  6. 6
    Grill or pan-sear the fish skewers until cooked through and lightly charred.
  7. 7
    Serve the grilled fish skewers alongside the refreshing noodle salad. Garnish with extra lime halves for squeezing over the dish.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 272.8kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.4g7%
Cholesterol 26.2mg9%
Sodium 741.2mg31%
Total Carbohydrate 46.1g16%
Dietary Fiber 2.9g12%
Sugars 23.1g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure fish is cooked to an internal temperature of 145ðF (63ðC).

For a vegan variation, omit the fish and serve the noodle salad on its own or with grilled tofu or tempeh skewers.

If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Keywords: grilled fish, noodle salad, vermicelli, lime dressing, chilli, cucumber, carrot, coriander, sesame oil, quick dinner, summer meal, healthy, light, fresh, zesty, skewers, barbecue, asian fusion, vegetables, main course
Read it online: https://www.chefs-mate.com/recipe/grilled-fish-salad-6/