Barbecued fish with coconut noodle salad

Ingredients (serves 4)

• 200g rice stick noodles
• 2 Lebanese cucumbers
• 165ml can coconut cream or milk
• 2 1/2 tbs fish sauce
• Juice of 1 lime
• 1 tsp caster sugar
• 2 long red chillies, deseeded, chopped
• 1 tbs finely grated ginger
• 3/4 cup roughly chopped coriander leaves
• 4 x 200g skinless blue-eye fillets (or other firm white fish)
• 1 tbs sunflower or rice bran oil

Method

1. Place noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain. Remove seeds from cucumbers, then cut into thin matchsticks.

2. Combine coconut milk, fish sauce, lime juice, sugar, chilli, ginger, coriander and cucumber in a large bowl. Add drained noodles and toss well to combine.

3. Heat a barbecue or chargrill pan on medium-high heat. Rub the fish with oil and season with sea salt and freshly ground black pepper. Cook the fish for 3 minutes on each side or until cooked to your liking, then serve immediately with the coconut noodle salad.