Thai · Lunch
Grilled Fish Noodle Salad
Grilled white fish fillet served over rice noodles tossed with lime juice, fish sauce, and brown sugar dressing. Cherry tomatoes, shallot, fresh chili, and herbs add brightness and crunch, finished with crushed peanuts and cilantro for a light, tangy Thai-style salad.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
11.8gFat
52.6gCarbs
11.9gSugar
4.3gFiber
1580mgSodium
90mgChol
2.1gSat Fat
980mgPotassium
95mgCalcium
3.1mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat white fish fillet dry with paper towels, rub with oil and salt, then thinly slice the shallot, chili, and cherry tomatoes into halves.
2
Grill
Cook fish on a hot grill or grill pan over medium-high heat for 3 to 4 minutes per side until opaque and flaking easily with a fork.
3
Boil
Cook rice noodles in boiling water for 3 to 4 minutes until tender, drain in a colander, and rinse under cold water until cool.
4
Plate
Toss noodles with chili, shallot, tomatoes, fish sauce, lime juice, and brown sugar. Top with fish chunks, cilantro, mint, and crushed peanuts, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 5.2 oz150g rice noodles, dry
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 22 small red chili
- 22 small shallot
- 1010 cherry tomatoes
- 1.8 oz50g cilantro
- 1212 mint leaves
- 2 tbsp2 tbsp peanut
- 2 tsp2 tsp vegetable oil
- salt, a pinch
