Olive Magazine
Vietnamese Fish Recipe by Donal Skehan

Vietnamese turmeric and dill fish with rice noodles

Published: January 23, 2020 at 12:48 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal383
fat19.7g
saturates2.8g
carbs23g
sugars2.5g
fibre1.6g
protein27.6g
salt2.4g
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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

  • 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.

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