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Ingredients
Method
- 1.5 tbsp fish sauce
- 2 tsp grated ginger
- 2 tsp brown sugar
- ½ tbsp turmeric
- 300g firm white fish, cut into chunks
- 100g vermicelli rice noodles
- 3 tbsp oil
- 1 sliced onion
- 2 crushed garlic cloves
- 20g chopped dill
- 30g chopped peanuts
- Lime wedges, to serve
- Chilli sauce, to serve
- Whisk together the fish sauce, ginger, turmeric and sugar in a large bowl with some black pepper. Toss the fish chunks in the marinade, turn to coat and set aside for 30 mins. Meanwhile, soak the noodles in boiling water for 5 mins, then drain and refresh in cold water. Toss with a splash of oil and set aside to dry on kitchen paper.
- Fry the fish in the oil for a minute on each side, then repeat and set aside on a plate. Reduce the heat and fry the onion and garlic for a few minutes or until golden. Return the fish to the pan and gently stir in the dill, then serve on a bed of noodles scattered with peanuts and with a wedge of lime for squeezing.
20 mins
2 serving
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