Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Vietnamese Turmeric & Dill Fish with Rice Noodles
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 54 mg
- Sodium
- 829 mg
Sunshine yellow deliciousness with a hit of chilli and herbs, this Vietnamese dish is best enjoyed in Hanoi. However, if you can't get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 54 mg
- Sodium
- 829 mg
Ingredients
Directions
Special equipment:
Wok or frying pan- Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
- Soak the noodles in boiling water for 10 minutes.
- Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
- Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.
