lemongrass fish larb noodles

with chilli dressing

  • ¼ cup (60ml) lime juice
  • ¼ cup (80g) Asian chilli jam 
  • 600g skinless firm white fish fillets, trimmed and chopped 
  • 1 tablespoon finely grated ginger 
  • 1 lemongrass stalk, white part only, thinly sliced 
  • 4 kaffir lime leaves, stalks removed and finely chopped 
  • 2 cups Thai basil leaves 
  • sea salt and cracked black pepper 
  • 1 tablespoon vegetable oil 
  • 200g vermicelli noodles, cooked 
  • 3 cups (240g) bean sprouts 
  • 3 green onions, shredded 
  • micro (baby) mint leaves, to serve
  1. Place the lime juice and chilli jam in a bowl and mix to combine. Set aside. Place the fish, ginger, lemongrass, lime leaf, half the basil, salt and pepper in a food processor and pulse until just combined. 
  2. Heat the oil in a large wok or non-stick frying pan over high heat. Add the fish mixture and cook, breaking up any lumps with a wooden spoon, for 2–3 minutes or until just cooked through. 
  3. Divide the noodles among bowls and top with the fish larb, bean sprouts, onion, mint, remaining basil and the lime-chilli dressing. Serves 4.
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