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Lime fish with chilli vegetable rolls

  • Time to make: 20 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 4 x 150g white fish steaks
    • 2 limes, 1 juiced, 1 cut in wedges
    • 4 teaspoons herb paste
    • ½-1 teaspoon dried chilli flakes
    • 1 ½ cups bean sprouts
    • 2 ½ cups salad vegetables, sliced (onion, cucumber and tomatoes)
    • 1 cup corn kernels
    • ½ cup sweet chilli sauce
    • ⅓ cup cashew nuts, chopped
    • 8 sheets rice paper
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Preheat grill to medium. Place fish on a lightly greased tray and squeeze with lime juice. Spread with paste and sprinkle with chilli flakes.

    2 Place bean sprouts in a large serving bowl with salad vegetables and corn. Add chilli sauce and mix together.

    3 Grill fish for 7-8 minutes, turning once. Meanwhile, place rice paper sheets in a bowl of warm water and plunge to soften. Place on serving platter.

    4 Place fish on serving plates with 2 rice paper sheets and chilli salad for people to make their own rolls. Serve with lime wedges and garnish with fresh coriander and chopped cashews if preferred.

    Variations

    Make it gluten free: Check sweet chilli sauce is gluten free.

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