Vietnamese Tumeric Fish

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Servings 4

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Ingredients

 

Tumeric Fish

• ▢ 500 g firm white fish – cut into 2cm cubes
• ▢ 2 tsp ground tumeric
• ▢ 2 garlic cloves – minced
• ▢ 2 tbsp ginger – finely grated
• ▢ 1 tbsp fish sauce
• ▢ 1 shallot – finely diced
• ▢ 2 tbsp oil
• ▢ ⅓ cup roasted peanuts – roughly chopped
• ▢ 1 bunch dill -roughly chopped

Rice Noodle Salad

• ▢ 200 g thin rice noodles
• ▢ 1 lebenese cucumber – julienned
• ▢ 1 large carrot – julienned
• ▢ 1 bunch choy sum – roughly chopped
• ▢ ¼ cup mint – roughly chopped
• ▢ ¼ cup coriander – roughly chopped
• ▢ 2 spring onions –

Dressing

• ▢ 2 tbsp fish sauce
• ▢ 2 tbsp rice wine vinegar
• ▢ 2 tbsp lime juice
• ▢ 2 tsp sugar
• ▢ 1 garlic cloves – crushed

Instructions

 

• In a bowl combine the fish, tumeric, garlic, ginger, fish sauce, shallots, 1tbsp dill and 1tbsp olive oil to marinate.
• Combine the ingredients for the dressing in a small bowl.
• Cook rice noodles in a pot of boiling water for 6 minutes. Drain and set aside.
• Heat a large fry pan with 2 tbsp oil over medium high heat. Add fish and the marinade and cook for 3-4 minutes, or until just cooked through. Transfer to a plate.
• Add the choy sum, peanuts and dill to the pan with a splash of water and cook for a minute, or until wilted.
• In a bowl combine the rice noodles, carrot, cucumber, half the mint, corriander and dressing.
• Divide the rice noodle salad, fish and choy sum amongst the bowls. Drizzle over any pan juices. Garnish with extra mint, coriander, dressing and fresh chillies.

Tips and Variations

Vegetarian – Use Tempah instead of Fish

Low Carb – Replace rice noodles with konjac noodles