Seared Fish with Vegetable Vermicelli
Seared Fish with Vegetable Vermicelli
Ingredients
- 1 large red onion, cut into thin strips
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) rice vermicelli
- 1 carrot, peeled and grated
- 1/2 English cucumber, grated
- 1/3 cup (15 g) cilantro, chopped
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 ml) sambal oelek, or more to taste
- 1 1/2 lb (675 g) white fish, with or without the skin, cut into 4 pieces
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 1 diced avocado, lightly drizzled with lemon juice (optional)
Instructions
- In non-stick skillet over medium-high heat, brown the onion in 1 tbsp (15 ml) of the oil. Transfer to a large bowl.
- In a large pot of boiling water, add the vermicelli. Remove from the heat and let rest for 3 minutes or until tender. Rinse under cold running water and drain. Snip the vermicelli with scissors to shorten.
- Add the noodles, carrot, cucumber, cilantro, mirin, soy sauce, rice vinegar and sambal oelek to the onions. Toss to coat.
- In the same skillet over high heat, brown the fish in the remaining oil until the desired doneness. Season with salt and pepper.
- Place the noodles and vegetables on serving plates. Garnish with the tomatoes and avocado. Top with the seared fish.
Seared Fish with Vegetable Vermicelli