Ginger Catfish with Vermicelli
Keep turmeric on hand: The super spice contains curcumin, which has powerful anti-inflammatory and antioxidant properties.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 78 milligrams
- Sodium
- 913 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 78 milligrams
- Sodium
- 913 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 3 grams
- Protein
- 27 grams
- Sugar
- 5 grams
Ingredients
1 1/4 pounds catfish fillets, cut into 3-inch pieces
2 tablespoons plus 1 teaspoon fish sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon ground turmeric
1 tablespoon plus 2 teaspoons vegetable oil
1 tablespoon fresh lime juice
1 tablespoon sugar
1 to 2 teaspoons chili-garlic sauce, plus more for serving
1 8.8-ounce package dried rice vermicelli
1 red bell pepper, thinly sliced
6 scallions, cut into 2-inch pieces
1 cup packed fresh dill and/or cilantro
Directions
- Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside.
- When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs.
- Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side.
