Thai-style fish with fresh herbs

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Ian Wallace

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x 150g (600g total) white fish fillets

1 teaspoon sesame oil

200g dried rice noodles

¼ cup sweet chilli sauce

3 teaspoons fish sauce

1 teaspoon grated fresh ginger

2 tablespoons chopped fresh coriandercilantroX

2 tablespoons chopped fresh mint

Instructions

1 Preheat grill to high. Place fish on a foil-lined baking tray and brush with sesame oil.

2 Grill for 10-12 minutes or until cooked. (Cooking time depends on fish thickness.)

3 Meanwhile, prepare noodles following packet directions and keep warm.

4 In a small bowl combine sweet chilli sauce, fish sauce and ginger. Serve grilled fish over noodles then drizzle with sauce and scatter over coriander and mint. Serve with steamed vegetables.

Variations

Make it gluten free: Use gluten-free varieties of sweet chilli sauce and fish sauce.

Nutrition Info (per serve)

Calories 459cal

Kilojoules 1920kJ

Protein 16g

Total fat 6g

–Saturated fat 1g

Carbohydrates 85g

–Sugars 9g

Dietary fibre 8g

Sodium 130mg

Calcium 70mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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