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I really love this salad, the smoked sweet mackerel really works well. A little fish really does go a long way, so don't overload with fish. The rest is a simple combination of lovely flavours and textures. Dusting the fish in cornflour stops the oil from spitting and spluttering. It also helps to give it a slightly crispier edge. Arrowroot works equally well as does Tapioca flour.
Servings 4
Calories 607 kcal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients
 

  • 150 g glass rice noodles
  • 2 medium carrots, cut in very fine strips
  • 200 g runner or green beans, long sliced as fine as possible
  • 4 banana shallots, peeled and sliced very thinly
  • 1 green under ripe mango, in very thin strips

Dressing

  • 3 smoked mackerel fillet
  • 2 tbsp cornflour
  • 0.5 small red chilli, very finely chopped
  • 1 tbsp Nam Pla (fish sauce)
  • 4 garlic cloves, finely chopped and cooked in a little oil until golden (this really changes the flavour of the garlic)
  • 2 tbsp palm sugar or soft brown sugar, crushed
  • finely grated zest and juice 3 large limes
  • 2 tbsp any oil
  • salt and freshly ground black pepper
  • 75 g dry roasted peanuts, roughly chopped
  • 3 tbsp fresh coriander, roughly chopped
  • 4 tbsp fresh Thai basil, roughly chopped

Instructions
 

  • Place the glass noodles into a bowl and pour over enough boiling water to cover them. Leave for 10 minutes to soften, then drain well and pat dry with some kitchen towel. Then cut into roughly 3cm pieces.
  • Place the carrots, beans and shallots into a separate bowl and mix well.
  • Add the chilli, nam pla, garlic, palm sugar, lime juice (all 3) and zest from 2 limes, mix well and season with salt and pepper.
  • Pull the fish into smallish flakes, remove any bones and skin.
  • Heat a shallow frying pan with vegetable oil.
  • Dust the fish flakes in a little cornflour
  • Add small amounts of the mackerel, and cook until very crispy, about 2-3 minutes, then drain well.
  • When ready to serve. Add the noodles to the marinated vegetable mix, then add the peanuts, coriander and basil and really mix well.
  • Finally, add the cooked crispy fish, serve straight away.
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Nutrition Facts
Crispy Fried Smoked Mackerel Noodle Salad
Amount per Serving
Calories
607
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
60
mg
20
%
Sodium
 
700
mg
30
%
Potassium
 
1016
mg
29
%
Carbohydrates
 
59
g
20
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword mackerel, salmon
Course Fish
Cuisine ITV This Morning, Summer
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