Name: Batter Dipt Vietnamese vermicelli noodle salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 x 500 g Sea Harvest Crisp & Chunky Lemon; 1/4 cup rice vinegar; juice + zest of ¼ lime; 2 tbsp brown sugar; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 garlic cloves finely chopped; 1 red chilli finely chopped; 200 g rice vermicelli noodles cooked according to the packaging instructions and cooled; 1 large carrot peeled into ribbons; 1 small cucumber peeled into ribbons; 20 g fresh mint picked and chopped; 20 g fresh coriander chopped; 100 g salted peanuts roasted; 50 g bean sprouts; 100 g edamame beans shelled; steamed for 3 minutes; 2 spring onions sliced (green part only); 10 g coriander washed and roughly chopped; 1 red chilli thinly sliced; 50 g salted peanuts roasted

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Ingredients (20)

Fish

1 x 500 g

Sea Harvest Crisp & Chunky Lemon

Dressing

1/4 cup	rice vinegar
juice + zest of ¼	lime
2 tbsp	brown sugar
2 tbsp	fish sauce
1 tbsp	soy sauce
2	garlic cloves — finely chopped
1	red chilli — finely chopped

Noodle Salad

200 g	rice vermicelli noodles — cooked according to the packaging instructions and cooled
1 large	carrot — peeled into ribbons
1 small	cucumber — peeled into ribbons
20 g	fresh mint — picked and chopped
20 g	fresh coriander — chopped
100 g	salted peanuts — roasted
50 g	bean sprouts
100 g	edamame beans — shelled; steamed for 3 minutes
2	spring onions — sliced (green part only)

To serve

10 g	coriander — washed and roughly chopped
1	red chilli — thinly sliced
50 g	salted peanuts — roasted

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Method:

Fish

Preheat the oven to 200 ºC.

Lay frozen Batter Dipt fillets onto a baking tray. Place into the oven to cook for 15-20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time.

Dressing

Add all of the ingredients to a bowl and whisk to combine. Set aside to infuse until ready to use.

Noodle Salad

Add the noodles to a bowl and then add the carrots, cucumber, mint, coriander, peanuts, bean sprouts, edamame beans and spring onions. Add half of the dressing and gently toss to combine.

Serve the salad with golden and crunchy Batter Dipt fillets and extra dressing on the side. Garnish with coriander, sliced red chilli and peanuts.