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Poisson grillé et vermicelles de riz aux légumes

Grilled Fish and Veggie Noodle Salad from Ricardo

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. In a non-stick skillet, brown the onion in 1 tbsp of the oil. Transfer the onion to a large bowl and keep the skillet off the burner.
  2. Bring a large pot of water to a boil. Add the noodles. Remove the pot from the heat and let the noodles soak until tender, about 3 minutes. Drain and rinse the noodles under cold running water. With scissors, cut the noodles into random-size lengths.
  3. Mix the noodles, carrot, cucumber, cilantro, mirin, soy sauce, vinegar and sambal oelek with the browned onions. Toss well.
  4. In the reserved skillet, brown the fish in the remaining oil until cooked to the desired doneness. Season with salt and pepper.
  5. Divide the noodle salad among the serving plates. Garnish with the avocado and tomatoes. Serve with a piece of fish.

Le défi mieux manger RICARDO-IGA

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