Pan-fried fish served alongside a refreshing spring green salad will leave you feeling invigorated and healthy. Drizzle with this delicious dressing. The options are endless when deciding what greens to use.
For the dressing
| 1 | Lime, use the zest and juice only |
| 1 Tbsp | Soy sauce |
| 1 Tbsp | Olive oil |
| 1 tsp | Sesame oil |
| 1 tsp | Grated ginger |
| ½ tsp | Brown sugar |
| ½ | Chillies, chopped finely |
| 1 tsp | Black sesame seeds |
For the salad
| 200 g | Vermicelli noodles (Main) |
| 1 Tbsp | Butter |
| 130 g | White fish, I used gurnard (Main) |
| 1 Tbsp | Olive oil |
| 1 bunch | Asparagus (Main) |
| 100 g | Snow peas, halved |
Directions
- Firstly make the dressing. In a jar combine well the lime, soy, olive oil, sesame oil, ginger, brown sugar, chilli and sesame seeds.
- Soak the noodles in boiling water for 10 minutes then drain.
- Heat the butter in a frying pan. Cook the fish for 3 or 4 minutes each side until just cooked through. Set aside.
- Heat the oil and pan-fry the asparagus until cooked through. Add the snow peas for the last couple of minutes.
- Serve the noodles in bowls, top with greens and drizzle over the dressing.