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)

In non-stick skillet over medium-high heat, brown the onion in 1 tbsp (15 ml) of the oil. Transfer to a large bowl.

In a large pot of boiling water, add the vermicelli. Remove from the heat and let rest for 3 minutes or until tender. Rinse under cold running water and drain. Snip the vermicelli with scissors to shorten.

Add the noodles, carrot, cucumber, cilantro, mirin, soy sauce, rice vinegar and sambal oelek to the onions. Toss to coat.

In the same skillet over high heat, brown the fish in the remaining oil until the desired doneness. Season with salt and pepper.

Place the noodles and vegetables on serving plates. Garnish with the tomatoes and avocado. Top with the seared fish.

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