•  200g dried thin flat rice noodles
•  500g snapper fillet, sliced
•  1 tablespoon mirin+
•  1 tablespoon soy sauce
•  vegetable oil, for deep frying
•  rice flour, for dusting
•  1 cup coriander (cilantro) leaves
•  1 cup Thai basil leaves

ginger and chilli dressing

•  2 teaspoons finely grated ginger
•  1 tablespoon caster (superfine) sugar
•  1 tablespoon soy sauce
•  1 small red chilli, sliced
•  ⅓ cup (80ml) lime juice

  To make the ginger and chilli dressing, place the ginger, sugar, soy sauce, chilli and lime juice in a non-metallic bowl and mix well to combine. Set aside.

  Place the noodles in a bowl and cover with boiling water. Set aside for 8–10 minutes or until cooked. Drain and set aside.

  Place the snapper, mirin and soy sauce in a bowl and toss to combine. Cover and refrigerate for 1 hour to marinate. Heat the oil in a large, deep saucepan over medium heat until hot. Dust the snapper in rice flour, shake off any excess flour and deep-fry, in batches, for 1–2 minutes or until golden and crispy. Drain on absorbent paper.

  Place the noodles, coriander and basil in a bowl and toss to combine. Top noodles with fish and spoon over the dressing to serve. Serves 6.
+ Mirin is a sweet Japanese rice wine. You can buy it from the Asian section of your supermarket and Asian grocers.