Vietnamese Turmeric & Dill Fish with Rice Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 54
- Sodium
- 829
- Total: 25 min
- Active: 15 min
Ingredients
2 teaspoons ground turmeric
One 3-centimetre (1 1/4-inch) piece of ginger, peeled and grated
1 teaspoon superfine sugar
2 tablespoons fish sauce
500 grams (1 pound 2 ounces) sustainable cod loin, cut into chunks
100 grams (3 1/2 ounces) vermicelli rice noodles
60 milliliters (1/4 cup) sunflower oil
1 red chile, finely chopped
Large handful of dill fronds
Large handful of cilantro leaves
Bunch of spring onions, shredded
2 to 3 tablespoons unsalted roasted peanuts, chopped
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.