Salmon with asian coconut milk noodles

Ingredients

• 400ml can coconut milk
• 2 tbsp fish sauce
• 2 tsp grated ginger
• juice of 1 lime
• 1 small brown onion, finely sliced
• 3 garlic cloves, crushed
• 1 large red chilli, sliced
• 4 small salmon fillets (around 150g each), skin removed
• 200g dried mung bean vermicelli (glass noodles) or pad thai noodles
• ½ cup each of loosely packed basil, mint and coriander

Method
1. If using Pad Thai noodle, pre-soak in warm/hot water 15 minutes

2. Place the coconut milk, fish sauce, ginger, lime juice, onion, garlic and chilli in a lidded frying pan and bring to a simmer with a ½ cup of water (optional)

3. Add the salmon fillets and reduce the heat to low. Cover with the lid and poach for 5 minutes. t

4. Add the glass noodles around the salmon and replace the cover to allow the noodles to absorb the liquid. Cook for a further 5 minutes.

5. Stir through most of the herbs and serve immediately with the remaining herbs scattered on top.