Photo of Vietnamese turmeric fish with noodles by WW

Vietnamese turmeric fish with noodles

8
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
10 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 super-simple yet super-delicious.

Ingredients

Cod, raw

4 fillet(s), medium

Rice vermicelli Noodle Nests, Dry

4 serving(s)

Calorie controlled cooking spray

4 spray(s)

Spring Onions

6 medium, trimmed and cut into 5cm lengths

Coriander, fresh

1 tablespoons

Lime(s)

1 medium, wedges, to serve

Vegetable Oil

1 tablespoons

Turmeric

1 teaspoons

Garlic

1 clove(s), grated

Root Ginger

1 teaspoons, grated

Salt

1 teaspoons

Caster Sugar

½ teaspoons

Thai Fish Sauce

1 tablespoons

Lime Juice, Fresh

1 tablespoons

Rice Wine Vinegar

½ tablespoons

Caster Sugar

1 teaspoons

Chilli, Green or Red

1 individual, red bird’s eye

Garlic

1 clove(s), crushed

Instructions

  1. To make the marinade, whisk all the marinade ingredients together in a shallow dish. Add the fish, toss to coat and set aside in the fridge to marinate for 5 minutes.
  2. Prepare the noodles to pack instructions, then drain and refresh under cold running water. Drain again, then set aside. To make the dressing, whisk together the fish sauce, lime juice and vinegar. Stir in the sugar until dissolved, then stir in the chilli and garlic and set aside.
  3. Mist a large nonstick frying pan with cooking spray and fry the fish over a medium-high heat, turning once, for 5-6 minutes until cooked through. Remove from the pan and set aside. Mist the pan with more cooking spray and add a splash of water to deglaze the pan. Add the spring onions and stir-fry for 1-2 minutes, until slightly charred and coated in the turmeric juices.
  4. Toss the noodles with the dressing and most of the coriander and divide between plates. Top with the fish, spring onions and remaining coriander, then serve with the lime wedges on the side.