Vietnamese turmeric and dill fish with rice noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to 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
Nutrition: per serving
- kcal383
- fat19.7g
- saturates2.8g
- carbs23g
- sugars2.5g
- fibre1.6g
- protein27.6g
- salt2.4g
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.
