Baked Fish With Lime-Ginger Coconut Sauce And Asian-Vermicelli Noodle Salad

This Baked Fish with Lime-Ginger Coconut Sauce and Asian Vermicelli Noodle Salad is a refreshing, flavorful meal packed with bright citrus, aromatic ginger, creamy coconut, and savory Asian-inspired notes. The tender fish pairs beautifully with the light, vibrant noodle salad, creating a delicious balance of zesty and satisfying flavors.

INGREDIENTS:

Baked Fish

• 1 kilogram of Philippine local salmon
• 2 tbsp Fresh Lime Juice
• 2 tbsp Ginger, cut into thin strips
• 2 tbsp Red Onions, cut into slices
• 3 tbsp Light Olive Oil
• ½ Lime, cut into slices
• Salt & Pepper, to taste

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Lime-Ginger Coconut Sauce

• 3 tbsp Light Olive Oil
• ¼ cup Ginger, cut into thin strips
• 3 tbsp Red Onion, cut into slices
• 2 cups Coconut Milk
• ½ Lime, cut into slices
• 1 piece Small Red Chili, cut into slices
• Salt & Pepper, to taste

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Asian-Vermicelli Noodle Salad

• 100 grams Vermicelli Noodles
• 1-liter Boiling water
• 3 tbsp Lime Juice
• 3 tbsp Thai Fish Sauce
• ¼ cup Rice Vinegar
• 2 tbsp Brown Sugar
• 2 tbsp Ginger, grated
• 3 tbsp Chopped Coriander
• 1 small Red Chili, cut into slices

PROCEDURE:

1. Preheat the oven to 220 degrees Celsius. 
2. Squeeze some lime juice all over the fish. Season it with salt and pepper. Fill the cavity with ginger, onions, and some slices of lime. Pour some olive oil on both sides of the fish.
3. Using a sharp knife, score the fish by making vertical cuts and then bake in the oven for 35-40 minutes.
4. Time to make the Asian Vermicelli noodle salad. In a mixing bowl, soften the noodles by covering them with boiling water. Drain the noodles once tender. 
5. Make the dressing. In a bowl, put the fish sauce, lime juice, rice vinegar, brown sugar, slices of red chili, ginger, and chopped coriander. Whisk everything together. Pour the dressing into the vermicelli noodles. Mix well until noodles are well coated with the dressing. Season it lightly with salt.
6. When done baking the fish, let it cool down before transferring it to a serving dish. While cooling down, make the lime-ginger coconut sauce.
7. Heat olive oil for 1 minute using medium heat. Add the onions, ginger, fresh coconut milk, slices of lime, and chili. Lower the heat and cover the pan. Simmer until the sauce is thickened. Once thickened, season it with salt and pepper. Give a good stir. Cool it down for 2-3 minutes.
8. Transfer the fish to a serving dish. Pour the sauce all over the fish. Garnish it with some slices of lime and fresh herbs. 
9. Transfer the vermicelli noodle salad into a serving bowl. Garnish it with fresh coriander leaves and some slices of red chili.
10. Serve it all together while hot.

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