The Dinner Planner

Vietnamese Tumeric Fish

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Servings 4


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
  • 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


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


  • 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

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