Sticky Glazed Coral Trout served w/ Vietnamese Noodle salad

Sticky glazed coral trout served w/ Vietnamese Noodle salad! Yes please!

Tingling with crisp clean flavours this dish is perfect to eat on a hot summer’s day!
This is great if you're entertaining for up to 12 people or making smaller batches to enjoy for yourself.
Our tip for this salad is to get your pickle on! We pickle green papaya, carrot and green mangos a few hours in advance.

For the pickle use 50/50 rice wine vinegar and sugar. Dissolve on a high heat with, ginger, star anise, garlic, onion, chilli and Sichuan pepper.
Ensure you make enough to cover whatever you plan on pickling.

To cook the noodles season water with fish sauce, soy, star anise, garlic and ginger. A flavoured broth to cook your noodles in really make the dish pop. Once the noodles are cooked transfer into a ice bath immediately to stop them from cooking.

Dress the salad with a Nahm Jim. In a mortar and pestle crush coriander roots, chilli, garlic, palm sugar, fish sauce and lime juice.

Additional veg we add is:
Shredded red and green cabbage
Halved cherry tomatoes
Sliced capsicum
Sliced fresh coconut flesh
Sliced red chillies
Sliced red onion
Fresh mint and coriander

Toss the noodles with the pickles, herbs and veg, finish off by covering with fried shallots.