- 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
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.