Grilled Fish and Veggie Noodle Salad from Ricardo
Prep Time
Cooking Mode
1 large red onion
2 c. s. Tbsp olive oil
4 oz oz rice vermicelli
1 carrot, peeled and grated
½ English cucumber, grated
15 g (0.5 oz) oz cilantro, chopped
2 c. s. Tbsp mirin
2 c. s. Tbsp soy sauce
2 c. s. Tbsp rice vinegar
1 2 tsp tsp sambal oelek
1 ½ lb lb fish of your choice, cut into 4 steaks
1 avocado, diced and lightly drizzled with lemon juice
1 ½ cups cup cherry tomatoes, halved
To taste salt and pepper
1 large red onion
2 c. s. Tbsp olive oil
4 oz oz rice vermicelli
1 carrot, peeled and grated
½ English cucumber, grated
15 g (0.5 oz) oz cilantro, chopped
2 c. s. Tbsp mirin
2 c. s. Tbsp soy sauce
2 c. s. Tbsp rice vinegar
1 2 tsp tsp sambal oelek
1 ½ lb lb fish of your choice, cut into 4 steaks
1 avocado, diced and lightly drizzled with lemon juice
1 ½ cups cup cherry tomatoes, halved
To taste salt and pepper
Directions
1In a non-stick skillet, brown the onion in 1 tbsp of the oil. Transfer the onion to a large bowl and keep the skillet off the burner.
2Bring a large pot of water to a boil. Add the noodles. Remove the pot from the heat and let the noodles soak until tender, about 3 minutes. Drain and rinse the noodles under cold running water. With scissors, cut the noodles into random-size lengths.
3Mix the noodles, carrot, cucumber, cilantro, mirin, soy sauce, vinegar and sambal oelek with the browned onions. Toss well.
4In the reserved skillet, brown the fish in the remaining oil until cooked to the desired doneness. Season with salt and pepper.
5Divide the noodle salad among the serving plates. Garnish with the avocado and tomatoes. Serve with a piece of fish.
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