Fish with chilli lime noodle salad

Photography by Ben Dearnley

Ingredients (serves 4)

• 450g packet fresh hokkien noodles
• 3 green onions, thinly sliced
• 1 long red chilli, thinly sliced
• 1/2 cup fresh coriander leaves
• 1/4 cup sweet chilli sauce
• 1/4 cup lime juice
• 2 teaspoons fish sauce
• Olive oil cooking spray
• 450g frozen dory fillets, thawed
• Toasted unsalted cashew nuts, to serve

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until tender. Separate with a fork. Drain. Return to bowl. Add onion, chilli and coriander. Toss to combine.

2. Combine chilli sauce, lime juice and fish sauce in a jug. Reserve 2 tablespoons sauce mixture. Add remaining mixture to noodles. Toss to combine.

3. Spray a frying pan with oil. Heat over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through.

4. Divide noodle mixture and fish between bowls. Top with reserved sauce mixture and nuts. Serve.

Notes

• Super saver: By using frozen dory fillets instead of fresh, we’ve saved you around $12.30 in total.

Bondi burger

Photography by Ian Wallace

Who needs takeaway when you can have this low-fat, protein-rich fish burger on the table in 10 minutes flat.

Ingredients (serves 4)

• Olive oil spray
• 4 x 125g skinless blue-eye fillets
• 4 ciabatta rolls, split
• 1 carrot, peeled, grated
• 1 small, raw beetroot, peeled, grated
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 1/2-2 cups shredded iceberg lettuce
• 2 tbs low-fat mayonnaise
• 2 tbs sweet chilli sauce

Method

1. Preheat a barbecue or chargrill pan on high heat.

2. Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.

3. Meanwhile, lightly toast the cut-side of the rolls on the chargrill.

4. Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.