Lemongrass Fish Vermicelli Salad

Light, fresh and aromatic Vietnamese inspired Salad topped with air fried lemongrass, ginger and garlic marinated fish fillets! This is one of my go to lunches, I make this with whatever herbs and leaves I have in my fridge. You can easily make this lower carb by replacing the vermicelli with salad leaves! For our keto queens, switch out the sugar for any sweetener!

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Step 1

Combine half of the fish sauce, half of the sugar, white pepper, oil, lemongrass, ginger, garlic and satay sauce in a bowl and add your fish fillets. Let this marinate for a few minutes (1 hour if you have the time)

Step 2

Air fry at 200 degrees for 12-15 minutes depending on thickness of the fish. You could also bake for the same time in a 200 degree oven

Step 3

While this is frying, to make the dressing combine the other half of the fish sauce, sugar and lime juice in a bowl. Add 2 tbsp water and mix. Adjust the dressing to your liking by adding fish sauce and/or sugar.