Ingredients

Method

• 250 g rice noodles
• ½ cup red wine vinegar
• 75 g radishes, thinly sliced
• 2 baby cabbages, thinly sliced
• 2 x 500 g Woolworths pickledfish tubs (hake or yellowtail)
• Microgreens, to garnish

Method

Ingredients

Place the rice noodles in a large dish and cover with boiling water. Soak until tender, then drain.

Heat the red wine vinegar in a saucepan over a medium heat until it just begins to simmer. Remove from the heat and add the radishes. Once the radishes have coloured, remove from the vinegar using a slotted spoon.

Place the noodles and cabbage on a platter. Spoon over the pickled fish, some of its sauce and onions and top with the radishes and microgreens.