Easy recipe Barbecued Fish With Coconut Noodle Salad Recipe

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about two hundredg rice stick noodles two Lebanese cucumbers about one hundred and sixty-fiveml can coconut cream or milk two about one/two tablespoons fish sauce (Recipes by ingridients sauce) Juice of about one lime about one teaspoon caster sugar two long red chillies, deseeded, chopped about one tablespoon finely grated ginger (Recipes by ingridients ginger) three/four cup roughly chopped coriander leaves four x about two hundredg skinless blue-eye fillets (or other firm white fish) about one tablespoon sunflower or rice bran oilStep about one Place noodles in a large bowl and pour over enough boiling water to cover. Stand for fifteen minutes, occasionally stirring with tongs, then drain. Remove seeds from cucumbers, then cut into thin matchsticks. Step two Combine coconut milk, fish, sauce (Recipes by ingridients sauce) lime juice, sugar, chilli,, ginger (Recipes by ingridients ginger) coriander and cucumber in a large bowl. Barbecued Fish With Coconut Noodle Salad Recipe. Add drained noodles and toss well to combine. Step three Heat a barbecue or chargrill pan on medium-high heat. Barbecued Fish With Coconut Noodle Salad Recipe. Rub the fish with oil and season with sea salt and freshly ground black pepper. Cook the fish for three minutes on each side or until cooked to your liking, then serve immediately with the coconut noodle. salad (Recipes by ingridients salad) .