Vietnamese turmeric fish with noodles
4 fillet(s), medium
Rice vermicelli Noodle Nests, Dry
Calorie controlled cooking spray
6 medium, trimmed and cut into 5cm lengths
1 medium, wedges, to serve
1 clove(s), grated
1 teaspoons, grated
Thai Fish Sauce
Lime Juice, Fresh
Rice Wine Vinegar
Chilli, Green or Red
1 individual, red bird’s eye
1 clove(s), crushed
- 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.
- 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.
- 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.
- 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.