Pan Fried Red Mullet & Vietnamese Pesto
4 Red Mullet Fillets, or any fish
Salt for the skin
Rice Noodles, to serve
2 tbsp Grapeseed Oil
1 Clove Garlic, finely sliced
1 Red Pepper, finely sliced
1 Yellow Pepper, finely sliced
1 Bunch Spring Onions, finely sliced
1 tbsp Fish Sauce
Large squeeze Lime
Spinach, large Handful
20g Thai Basil
2 Cloves Garlic
30g Fish Sauce
3 tbsp Maple Vinegar (substitute 1 tbsp Maple syrup + 2 tbsp Lime Juice)
1 Red Chilli
5 tbsp Grapeseed Oil
1. Begin with the pesto. Blitz all ingredients in a blender, taste, adjust the seasoning and set aside.
2. Cook the rice noodles according to the packet instructions, rinse in plenty of water to remove the starch and sprinkle with a little oil to stop them sticking. Set aside.
3. Heat 1 tbsp of oil in a large frying pan over a medium heat. Pat the fish dry and lightly salt the skin. Lay skin side down in the pan. If the fish begins to curl, the heat is too high so adjust. Leave untouched for 2-3 minutes, flip and cook 1 minute more. Set aside to rest.
4. In a small wok, heat the remaining oil and add the garlic. Sizzle for 30 seconds to flavour the oil and add the peppers and spring onions.
5. Sauté for a minute or so to soften but retain crispness. Add the spinach and cook just to wilt. Add the fish sauce and lime and mix to combine.
6. Taste, at this stage you don’t want any flavours too dominant as the pesto packs a punch.
7. Divide the noodles and vegetables between 4 plates, top with the fish and dress with as much pesto as you like. Be warned, its addictive!