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🍽️ Glass noodle salad with pangasius fillet

598 kcal · 30 min · 4 servings

Ingredients

• soy sauce 4 tbsp
• sunflower oil 2 tbsp
• curry paste, red 1 tbsp
• pepper, black ground 0.5 tsp
• lemon juice 3 tbsp
• pineapple 1 pc.
• glass noodles 200 g
• edamame, frozen 150 g
• pangasius fillet 600 g
• spring onions 4 pc.
• peanuts, roasted and salted 50 g
• sesame, white 1 tbsp
• parsley, fresh 0.25 bunch

Instructions

1. 1. Mix soy sauce, sunflower oil, curry paste, pepper and lemon juice in a large mixing bowl.
2. 2. Peel the pineapple and cut it into small cubes or remove the head of the pineapple and use a pineapple cutter to cut out nice round slices
3. 3. Place the glass noodles in 800ml of boiling water and let them steep for approx. 6 minutes. Boil the edamame for about 5 minutes in salted water and drain. Fry the pangasius fillet in a pan or on a contact grill for about 10 minutes until it is cooked through. [lidl-start-bold]Tip:[lidl-end-bold]I used a pre-marinated pangasius fillet. If you use natural fillets, marinate the fish with some pepper, salt, lime and coriander.
4. 4. In the meantime, finely chop the spring onions and roughly chop the peanuts. Remove the glass noodles from the water. Put them in a bowl with the spring onions, sesame, peanuts and edamame, pour the marinade over them and mix all the ingredients. Fry the pineapple slices briefly in a pan or contact grill.
5. 5. Now serve the dish. To do this, put two pineapple slices on a plate and place the glass noodle salad on top. Add the fish fillet and sprinkle everything with parsley or coriander as desired. Have fun making it, your Sally!

Nutrition per serving

• kcal: 598
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 49 g