Serves
4
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 4 cloves garlic, crushed
- 1 red chilli, finely chopped, plus extra sliced chilli for garnish
- 500g packet frozen I&J Skinless Southern Blue Whiting Fillets, thawed
- 120g vermicelli rice noodles
- 1 cup julienned carrot
- 1 cup julienned snow peas
- ¼ cup chopped fresh mint leaves, plus extra, for garnish
- Oil spray
Method
STEP 1Whisk together oyster sauce, soy sauce, brown sugar, garlic and chilli in a small bowl.
STEP 2
Cut thawed I&J Whiting Fillets in half lengthwise. Thread each piece onto a skewer. Brush ½ the marinade over both sides of each skewer, cover with cling wrap and refrigerate for 15 minutes.
STEP 3
Meanwhile, cook rice noodles following packet directions. Drain and rinse under cold water.
STEP 4
Combine noodles, carrot, snow peas and mint with remaining marinade and toss gently to combine.
STEP 5
Place skewers on a baking paper lined tray, lightly spray with oil and cook under a hot grill for 4 minutes, turning halfway, until fully cooked.
STEP 6
Serve skewers with rice noodle salad, garnished with extra fresh mint leaves and sliced chilli.
Tips
If using wood skewers, soak them in water while fish is marinating. This will keep reduce burning under the grill.