Key Points:

Serves 4

4 x 200g fillets of pin-boned salmon

2 Tbs wasabi paste

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1 Tbs vegetable oil

Finely-grated zest of one lime

1 x 2cm piece of ginger, peeled and finely grated

Salt

1 packet of vermicelli

Boiling water

1/3 cup light soy sauce

1 Tbs palm sugar

½ cup rice vinegar

1 red banana chilli, seeds removed and sliced thinly

Thai basil

Limes

1

Preheat the oven to 200C. Place the salmon on a tray. Mix together the wasabi, oil, lime zest and ginger, lightly sprinkle with salt then cook for 15 minutes.

2

Break or use scissors to cut up the vermicelli, then put in a bowl and cover with boiling water. Leave for 10 minutes then drain.

3

Mix together the soy, palm sugar, vinegar and chilli in a bowl, whisk until combined then pour over the noodles.

4

Gently remove the skin from the salmon while breaking up the flesh then combine with the noodles, adding Thai basil and fresh limes before serving.