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Ingredients
Fried Fish Fillet with Noodle Salad
- Ingredients
- 200 grams Glass noodles
- 1 chili pepper
- 100 grams Baby spinach
- 2 scallions
- Lemongrass (White part)
- 2 Limes
- 2 Tbsps sunflower oil
- salt
- 4 redfish fillet with skin (each 150 grams)
Cook cellophane noodles in a pot according to package directions and drain.
Rinse chile pepper, trim, cut in half lengthwise, remove seeds and cut diagonally into thin slices. Rinse spinach and spin dry.
Rinse scallions, trim and cut into thin rings. Rinse lemongrass and cut into thin slices. Squeeze juice from lime.
Mix noodles in a bowl with chile pepper, spinach, scallions and lemongrass. Add 3 tablespoons lime juice, 1 tablespoon of oil and a little salt, stir and then let rest for 10 minutes.
In the meantime, slightly cut skin of fish fillets and season with salt and drizzle with 3 tablespoons lime juice.
Heat remaining oil in a pan. Fry fish fillets on the skin side over high heat for 2-3 minutes until golden brown, then turn over and fry for 10 seconds. Remove from the pan, sprinkle with salt and serve with noodle salad on 4 plates.
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |