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Vietnamese-style fish with turmeric and dill
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1½ tbsp fish sauce
2 tsp grated fresh root ginger
2 tsp light brown soft sugar
½ tbsp ground turmeric
300g hake, cod or monkfish, cut into large chunks
100g (1 nest) Thai Taste dried rice vermicelli noodles
3 tbsp groundnut oil, plus extra for the noodles
1 onion, sliced
2 garlic cloves, crushed
20g pack dill, roughly chopped
30g peanuts, toasted and chopped
lime wedges, to serve
2 tbsp lime juice
1½ tbsp light brown soft sugar
2 tbsp fish sauce
1 small red chilli, finely chopped
½ garlic clove, crushed
1. Start by marinating the fish. Whisk together the fish sauce, ginger, sugar and turmeric in a mixing bowl with a good grinding of black pepper. Toss the fish in the marinade, making sure it's well coated; set aside for 30 minutes.
2. Meanwhile, soak the noodles in just-boiled water for 5 minutes, then drain and rinse under cold water. Toss with a tiny splash of oil and set aside to dry on kitchen paper. Make the dipping sauce by mixing all the ingredients together with 3 tbsp cold water; set aside.
3. Place a large frying pan over a high heat and add the oil. When smoking hot, add the fish. Leave for 1 minute so it gets a little colour, then turn carefully and fry for another minute. Turn again and fry for a fi nal minute, then set aside on a plate.
4. Lower the heat to medium, add the onion and garlic and fry for 10 minutes, stirring regularly, until softened and turning golden. Return the fish and add the dill, gently and briefly stir-frying until everything is warmed through. Divide the noodles between 2 plates, top with the fish mixture, scatter with the peanuts and serve with the dipping sauce and lime wedges.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.