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Vietnamese turmeric fish

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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