FISH WITH MINT & LEMONGRASS

SERVES 4 PREP 15 MINS COOK 15 MINS

2 tbsp peanut oil 750g boneless firm white fish (see tip), cubed 1 stalk lemongrass, finely chopped 1 tbsp finely chopped ginger 1 clove garlic, crushed 1 long red chilli, finely sliced ¼ cup lime juice, plus lime wedges to serve 2 tbsp fish sauce 2 tbsp palm sugar 200g grape tomatoes ½ cup mint leaves ½ cup coriander leaves ¼ cup basil leaves 2 green onions, finely sliced 100g vermicelli noodles, soaked, drained

1 In a wok or large frying pan, heat half the oil on high. Stir-fry fish, in 2 batches, 2-3 mins each batch until just cooked. Transfer to a plate.

2 Heat remaining oil in same wok. Stir-fry lemongrass, ginger, garlic and chilli 1-2 mins until fragrant.

3 Return fish to wok with lime juice, fish sauce, sugar and tomatoes. Stir-fry 1-2 mins until tomatoes are warm.

4 Remove from heat. Stir herbs and green onion through. Serve with noodles and lime wedges.