Ingredients:

• 2 skinless fillets snapper, or other delicate white fish
• juice and zest or 1 lemon
• juice and zest of 1 lime
• 1 tbsp rice malt syrup
• 1 packet Slendier Angel Hair Style
• 6 cherry tomatoes, quartered
• 2 spring onions, finely sliced
• 1 tsp capers
• 1 long green chilli, split and finely sliced
• ½ bunch mint, finely sliced
• ½ bunch coriander, finely sliced
• 2 tbsp extra virgin olive oil
• salt and cracked black pepper to taste
• 2 tbsp light coconut cream
• coriander leaves, to garnish

Instructions:

1. Cut fish into bite-sized pieces and place in a glass bowl.
2. Add lemon/lime juice and zest, rice malt syrup, salt and pepper. Toss and chill for 1–2 hours to “cook” the fish.
3. Prepare Slendier Angel Hair Style as per pack instructions. Pat dry and chop into long strands.
4. In a large bowl, mix noodles, tomatoes, spring onions, capers, chilli, mint, coriander, and olive oil. Season to taste.
5. Add marinated fish and a splash of citrus juice. Adjust seasoning.
6. Plate the salad, top with fish, drizzle with coconut cream, and garnish with coriander.