Vietnamese turmeric and dill fish with rice noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 tsp ground turmeric
- 3cm piece, grated ginger
- 1 tsp caster sugar
- 2 tbsp fish sauce
- 500g, cut into chunks cod loin
- 100g vermicelli rice noodles
- 60ml sunflower oil
- 1, finely chopped red chilli
- a large handful dill
- a large handful coriander
- a bunch, shredded spring onions
- 2-3 tbsp, chopped unsalted roasted peanuts
Method
- STEP 1
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 5-10 minutes while you prepare the noodles.
- STEP 2
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 3-4 minutes or until just cooked. Turn the fish carefully so it doesn’t break. Remove the pan from the heat and add the chilli, herbs and spring onion, then lightly combine.
- STEP 3
Drain the noodles and divide between four bowls. Add the fish pieces and herbs, scatter with the peanuts and serve.
