Turmeric Fish with Rice Noodles and Herbs February 27, 2024
This recipe is inspired by the Vietnamese dish, Cha Ca La Vong. In Hanoi, where the dish originates, the fish is usually cooked tableside and served with a variety of accompaniments. You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl. Check out the original recipe here.
Ingredients
- 2 servings
- ½ small red or green chili, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 garlic cloves, finely grated, divided
- 200g thin vermicelli noodles
- 1 piece ginger, peeled, finely grated
- ½ teaspoon ground turmeric
- 3 tablespoons neutral oil, divided
- 400g boneless, skinless cod, cut into 5cm pieces
- Kosher salt, freshly ground pepper
- 1 bunch of dill, very coarsely chopped
- 4 scallions, white parts very thinly sliced lengthwise, green parts cut into 2-inch pieces
- ¼ cup roasted, skin-on peanuts, coarsely crushed
Method
- Mix chili, fish sauce, lime juice, sugar, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves; set nuoc cham aside.
- Cook noodles according to package directions. Drain and rinse with cold water.
- Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl. Add fish and toss to coat; season with salt and pepper.
- Heat remaining 1 Tbsp. oil in a medium nonstick skillet over medium-high until shimmering. Add fish mixture and cook, turning occasionally, until golden brown and just cooked through, 4–5 minutes. Add dill and scallion greens, toss a few times, then continue to cook until greens are barely wilted, about 30 seconds.
- Divide noodles, fish mixture, and peanuts among bowls. Top with scallion whites. Serve with nuoc cham alongside. Enjoy!
Categories: Recipes