ginger and chilli dressing
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.