Vietnamese Fish Recipe by Donal Skehan

Vietnamese turmeric and dill fish with rice noodles

  • serves 4
  • Easy

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 fish recipe is adapted from Super Food in Minutes by Donal Skehan (Hodder, £25). Buy from Amazon here

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Ingredients

  • ground turmeric 2 tsp
  • ginger 3cm piece, grated
  • caster sugar 1 tsp
  • fish sauce 2 tbsp
  • cod loin 500g, cut into chunks
  • vermicelli rice noodles 100g
  • sunflower oil 60ml
  • red chilli 1, finely chopped
  • dill a large handful
  • coriander a large handful
  • spring onions a bunch, shredded
  • unsalted roasted peanuts 2-3 tbsp, chopped

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.

How about no-churn Vietnamese coffee ice cream for dessert?

Coffee Ice Cream Recipe

Nutritional Information

  • Kcals 383
  • Fat 19.7g
  • Saturates 2.8g
  • Carbs 23g
  • Sugars 2.5g
  • Fibre 1.6g
  • Protein 27.6g
  • Salt 2.4g
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