Seared Fish with Vegetable Vermicelli | RICARDO

Ingredients

• 1 large red onion, cut into thin strips
• 2 tbsp (30 ml) olive oil
• 4 oz (115 g) rice vermicelli
• 1 carrot, peeled and grated
• 1/2 English cucumber, grated
• 1/3 cup (15 g) cilantro, chopped
• 2 tbsp (30 ml) mirin
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (30 ml) rice vinegar
• 1 tsp (5 ml) sambal oelek, or more to taste
• 1 1/2 lb (675 g) white fish, with or without the skin, cut into 4 pieces
• 1 1/2 cups (210 g) cherry tomatoes, halved
• 1 diced avocado, lightly drizzled with lemon juice (optional)