Turmeric Fish with Rice Noodles and Herbs
Ingredients
The sauce
-
½
small
red or green chile, finely chopped
-
2
tablespoons
fish sauce
-
2
tablespoons
fresh lime juice
-
1
tablespoon
sugar
-
3
cloves
garlic, finely grated, divided
The noodles
-
6
ounces
thin vermicelli noodles
The fish
-
¾
pound
boneless, skinless cod, cut into 2-inch pieces
-
1½
inches
ginger, peeled, finely grated
-
½
teaspoon
ground turmeric
-
3
tablespoons
neutral oil, divided
-
Kosher salt
to taste
-
Freshly ground pepper
to taste
The herbs and toppings
-
1
bunch
dill, very coarsely chopped (about 2 cups)
-
4
scallions
white parts very thinly sliced lengthwise, green parts cut into 2-inch pieces
-
¼
cup
roasted, skin-on peanuts, coarsely crushed
Instructions
- Mix the chile, fish sauce, lime juice, sugar, half of the garlic, and cold water in a small bowl; set aside.
- Cook the noodles according to package directions, then drain and rinse with cold water.
- In a medium bowl, mix ginger, turmeric, 2 tablespoons of oil, and the remaining garlic. Add the fish and toss to coat, seasoning with salt and pepper.
- Heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the fish mixture and cook until golden brown and cooked through, about 4–5 minutes. Add dill and scallion greens, toss, and cook until greens are barely wilted.
- Divide the noodles, fish mixture, and peanuts among bowls. Top with scallion whites and serve with the sauce.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
50mg
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