Vietnamese Turmeric & Dill Fish
Equipment
- Chopping board
- Knife
- Tongs
- Large bowl
- Wok or large frying pan
- Fish slice
Ingredients
- 2 tsp ground turmeric
- 3 cm fresh ginger peeled & grated
- 1 tsp caster sugar
- 2 tbsp fish sauce
- 500 g cod fillets cut into chunks
- 100 g vermicelli noodles
- 60 ml sunflower oil
- 1 red chilli finely chopped
- large handful fresh dill
- large handful fresh coriander
- bunch spring onion shredded
- 2-3 tbsp roasted unsalted peanuts chopped
Instructions
- Peel and grate the ginger. Cut the fish into chunks.
- Finely slice the spring onions and roughly chop the peanuts and set aside.
- 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.
- 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 until just cooked. Turn the fish carefully so it doesn’t break. Remove from the heat and add the chilli, herbs and spring onions and lightly toss together.
- Drain the noodles and divide between four bowls. Add the chilli-herb fish pieces, scatter with the peanuts and serve.
Notes
Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is best enjoyed in Hanoi. However, if you can’t get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.
Nutrition
Calories: 287kcal
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