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Vietnamese turmeric and dill fish with rice noodles
Published: January 23, 2020 at 12:48 PM
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Serves 4
Easy
Total time: 30 mins
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Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is popular in Hanoi. Make your own version for dinner tonight
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This Vietnamese-style fish recipe is adapted from Super Food in Minutes by Donal Skehan (Hodder, £25). Buy from Amazon here.
Ingredients
Nutrition
- 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
Nutrition: per serving
- kcal383
- fat19.7g
- saturates2.8g
- carbs23g
- sugars2.5g
- fibre1.6g
- protein27.6g
- salt2.4g
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Method
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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.
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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.
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step 3
Drain the noodles and divide between four bowls. Add the fish pieces and herbs, scatter with the peanuts and serve.
How about no-churn Vietnamese coffee ice cream for dessert?
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