Vietnamese turmeric fish
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Easy, speedy and the colour of sunshine – this golden Hanoi-inspired fried fish and spicy noodle dish is so simple yet super-delicious.
Ingredients
Vegetable oil
3 tsp
Ground turmeric
1 tsp
Garlic
1 clove(s), crushed
Fresh ginger
1 tsp, finely grated
Skinless white fish, raw
480 g, (4 x 120g skinless fillets)
Vermicelli rice noodles
200 g
Fresh coriander
⅓ cup(s), chopped, plus extra sprigs to serve
Green shallot(s)
4 individual, halved lengthways, cut into 7cm pieces
Lime(s)
1 medium, cut into wedges, to serve
Fish sauce
1 tbs
Lime juice
1 tbs
Rice wine vinegar
2 tsp
Caster sugar
1 tsp
Fresh bird's eye chilli
1 whole, finely chopped, plus extra, sliced to serve
Instructions
1
Combine oil, turmeric, garlic and ginger in a large shallow dish. Add fish and turn to coat in turmeric mixture. Set aside in the fridge for 5 minutes.
2
Prepare noodles following packet instructions. Drain and refresh under cold running water. Drain well, transfer to a large bowl and set aside. To make dressing, combine all ingredients in a small bowl and stir until sugar is dissolved. Add dressing and coriander to noodles and toss well.
3
Heat a large non-stick frying pan over medium-high heat. Cook fish for 2-3 minutes on each side, until cooked through. Remove from pan, cover and set aside to keep warm.
4
Add shallots and a splash of water to the same pan. Stir-fry for 1-2 minutes, until shallots are lightly browned and coated in pan juices.
5
Divide noodles between 4 plates. Top with fish, shallots, extra chilli and coriander sprigs. Serve with the lime wedges.
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