Turmeric Fish with Herbs & Rice Noodles, Pak Choy & Chilli
- Prep time: 25 minutes
- Calories: 455
- 2 of Fish Fillets
- 100 g of Rice Vermicelli Noodles
- 2 Tbsp of Fish Sauce
- 1 of Lime
- 1 Small Bunch of Dill
- 2 of Garlic Clove
- 1 of Ginger
- 1 Tsp of Turmeric
- 1 of Red chilli
- 2 of Pak Choy
- 2 of Spring Onion
- 3 Tbsp of Peanuts (chopped)
- 2 of Radish
- 1 3g Pack of Sugar
Prepare Ingredients:Cut fish fillets into bite size pieces. Peel and mince garlic and ginger. Trim spring onion and cut into 6cm lengths. Zest lime and cut in half. Trim pak choy and roughly chop through stems and leaves. Trim the ends of dill stems and break into smaller stalks. Trim radish and thinly slice into rounds. Finely dice chilli.
Make Nuoc Cham Sauce:To make the nuoc cham sauce, in a small bowl combine lime zest (to taste), lime juice, fish sauce, 1⁄2 of the garlic and sugar, stirring until sugar has dissolved. Add chilli to taste and 3 Tbsp water and set aside.
Cook Vermicelli:Bring about 11⁄2-2 litres water to a boil in a kettle. Place vermicelli in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5-6 minutes, then drain. Rinse in cold water to prevent them sticking together.
Season Fish & Cook:Toss fish with 2 Tbsp oil, tumeric, ginger and remaining garlic. Season with salt and pepper. In a pan over medium-high heat add fish and cook, turning occasionally, until golden brown and just cooked through, 4–5 minutes.
Add Greens:Add pak choy, dill and spring onion, toss a few times, then continue to cook until greens are barely wilted, about 30 seconds-1 minute.
You Plate It:Divide noodles between bowls and top with radish, fish and greens. Dress with nuoc cham sauce and any remaining chilli (to taste and only if desired). Garnish with the chopped peanuts.