Vietnamese Fish with Dill

Charmaine Lu -

  • 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