Fish fingers with cucumber noodle salad

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Preparation time: 10 minutes

Cooking time: about 15 minutes 

  • 45ml rice vinegar
  • 15ml soy sauce
  • 15ml sesame oil 
  • pinch of sugar
  • 1 green chilli, finely chopped 
  • 3 spring onions, finely chopped 
  • 1 cucumber, thinly sliced 
  • 125g thin rice noodles, cooked according to the instructions on the packet 
  • 80ml cornflour 
  • 5ml turmeric
  • 800g hake fillets, cut into thick strips 
  • oil for shallow-frying
  • 125ml each fresh coriander and basil 
  • toasted sesame seeds (optional)

1. Mix together the vinegar, soy sauce, sesame oil, sugar, chilli and spring onions, and pour over the cucumber and noodles in a bowl. Leave to marinate while you cook the fish.

2. Mix the cornflour and turmeric, and season with salt and pepper. Make sure the fish is dry; roll it in the cornflour until coated all over.

3. Heat about 1cm oil in a pan and fry the fish until golden-brown and cooked through. Sprinkle the herbs over the noodle salad and serve it with the fish fingers. Extra soy sauce to taste, as well as a sprinkling of toasted sesame seeds, is optional.

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