Vietnamese Fish with Dill
Vietnamese Fish with Dill



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box