BETA
Turmeric Fish with Dill and Rice Vermicelli
Golden turmeric fish, a generous handful of dill and warm scallions meet cool cucumber and soft rice noodles.
35 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Skinless cod fillets700 g
- Rice vermicelli noodles280 g
- Ground turmeric1 tsp
- Fresh dill25 g
- Scallions60 g
- Fresh ginger15 g
- Garlic2 cloves
- Fish sauce1 tbsp
- Canola oil2 tbsp
- Cucumber250 g
- Roasted unsalted peanuts40 g
- Lime1 whole
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish and peanuts. Check fish sauce labels for additional allergens.
Method
Prepare the vegetables first
Wash the herbs and cucumber. Cut the cucumber into half-moons, the scallions into 3 cm pieces and roughly chop the dill. Chop the peanuts. Grate ginger, mince garlic and cut the lime into wedges. Keep vegetables on a separate board from raw fish.
Season the fish and cook noodles
Pat fish dry, check for bones and cut into 4 cm pieces. Coat with turmeric, ginger, garlic, fish sauce and pepper. Cook vermicelli in boiling water according to the package, drain and rinse briefly, then divide among four bowls.
Pan-cook the fish
Heat the oil in a wide nonstick pan over medium heat. Cook fish in one layer for about 3–4 minutes per side, turning carefully. Check the thickest pieces reach 70°C (158°F); continue as needed. Add scallions around the fish for the final 2 minutes. Turn off the heat and fold in the dill until just wilted.
Serve with crunch
Use clean utensils to divide fish and herbs over the noodles. Add cucumber and peanuts and serve with lime wedges. Refrigerate leftovers within 2 hours and reheat to 74°C (165°F).
Let one side of the fish set before turning; constant stirring breaks up the pieces.
Ratings & comments
Loading reviews…