Lunch · Vietnamese · 15 min
Vietnamese-Inspired Seatrout with Rice Noodle Salad and Scallion Oil
- Calories
- 198
- Protein
- 9g
- Carbs
- 24g
- Fat
- 5g
Ingredients
- 263.1 g seatrout fillet
- 5 g extra virgin olive oil
- 81.5 g rice noodles
- 200 g canned artichoke hearts
- 100 g scallion
- 60 ml rice vinegar
- 1 g salt
Method
- 01Bring a large pot of water to a boil. Add pho rice noodles and cook for 4 to 5 minutes until tender. Drain and rinse thoroughly under cold water, then toss with 15 ml rice vinegar to prevent sticking. Place noodles at the base of a serving bowl.
- 02In a small bowl, prepare scallion dressing by mixing chopped scallions with the remaining 45 ml rice vinegar and salt. Optionally wilt scallions in a warm pan for 30 seconds.
- 03Heat olive oil in a non-stick pan over medium-high heat. Add seatrout strips and sear for 2 minutes per side until opaque, tender, and cooked to an internal temperature of 145°F (63°C).
- 04Top cooled rice noodles with seared seatrout and drained artichoke hearts. Drizzle with prepared scallion dressing and serve immediately.
- 05Cook the meat until all animal items reach an internal temperature of 165°F (74°C) in their thickest parts before serving.
Cook it with the whole plan around it
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