Chargrilled Kingfish With Asian Chilli Salad

Steps

1. Add enough peanut oil to a medium saucepan to reach a depth of 6cm. Heat the oil to 190°C over high heat. To check if the oil is ready, a cube of bread should turn golden brown in about 10 seconds. Deep-fry half the rice stick noodles for 1 minute or until puffed. Use a slotted spoon to transfer them to a plate lined with paper towels. Repeat with the remaining noodles, reheating the oil between batches.
2. Preheat a barbecue or chargrill pan over medium-high heat. Season both sides of the kingfish fillets with salt and pepper, then lightly spray with olive oil. Cook on the preheated grill for 3-4 minutes on each side or until golden brown and just cooked through. Transfer to a plate and cover with foil to keep warm.
3. In a small bowl, whisk together the fish sauce, fresh lime juice, sweet chilli sauce, crushed garlic, and grated ginger to make the dressing.
4. In a separate bowl, combine the bean sprouts, cucumber, green shallot, red chilli, mint, and coriander. Divide the fried noodles among serving plates, top with the grilled fish and salad, then drizzle with the dressing. Serve immediately with lime wedges.