Lemongrass Fish Larb Noodles With Chilli Dressing | Donna Hay

Ingredients

• ¼ cup (60ml) lime juice
• ¼ cup (80g) Asian chilli jam
• 600g skinless firm white fish fillets, trimmed and chopped
• 1 tablespoon finely grated ginger
• 1 lemongrass stalk, white part only, thinly sliced
• 4 thai lime leaves, stalks removed and finely chopped
• 2 cups Thai basil leaves
• sea salt and cracked black pepper
• 1 tablespoon vegetable oil
• 200g vermicelli noodles, cooked
• 3 cups (240g) bean sprouts
• 3 green onions, shredded
• micro (baby) mint leaves, to serve