By Lil Eets
Lemongrass Fish Vermicelli Salad
3 steps
Prep:30minCook:10min
Light, fresh and aromatic Vietnamese inspired Salad topped with air fried lemongrass, ginger and garlic marinated fish fillets!
This is one of my go to lunches, I make this with whatever herbs and leaves I have in my fridge. You can easily make this lower carb by replacing the vermicelli with salad leaves! For our keto queens, switch out the sugar for any sweetener!
Updated at: Tue, 09 Jan 2024 06:56:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
106
High
Nutrition per serving
Calories1054 kcal (53%)
Total Fat9.7 g (14%)
Carbs189.5 g (73%)
Sugars19.7 g (22%)
Protein46.3 g (93%)
Sodium6258.5 mg (313%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2ling fillets
1lemongrass stalk
finely minced
3 clovesgarlic
finely minced
1 thumb sizeginger
piece, finely minced
½ cupfish sauce
1 tspSate sauce
1 tspwhite pepper
2 Tbspsugar
1juice of lime
¼ cupapple
thinly sliced
½ cupmint
picked
½ cupcoriander
picked
1cucumber
thinly sliced
1jalapeño
thinly sliced
1 Tbspcanola oil
400gRice Vermicelli noodles
cooked according to packet instructions
Instructions
Step 1
Combine half of the fish sauce, half of the sugar, white pepper, oil, lemongrass, ginger, garlic and satay sauce in a bowl and add your fish fillets. Let this marinate for a few minutes (1 hour if you have the time)
Step 2
Air fry at 200 degrees for 12-15 minutes depending on thickness of the fish. You could also bake for the same time in a 200 degree oven
Step 3
While this is frying, to make the dressing combine the other half of the fish sauce, sugar and lime juice in a bowl. Add 2 tbsp water and mix. Adjust the dressing to your liking by adding fish sauce and/or sugar.
