- 1/3 cup fresh dill sprigs
- 6 green shallots
- 3 garlic cloves, chopped
- 3cm piece fresh ginger, peeled, finely grated
- 1 1/2 tsp ground turmeric
- 1/⁄2 tsp caster sugar
- 60ml (1/4 cup) fish sauce
- 4 (about 720g) skinless firm white fish fillets
- 120g vermicelli noodles
- 1 tbs vegetable oil
- 2 tbs lime juice
- 1 tbs caster sugar, extra
- 2 tbs roasted peanuts, chopped
- Thinly sliced long fresh red chilli, to serve
- Lime wedges, to serve
- Step 1Place 1 tbs of the dill sprigs, 1 thinly sliced shallot, garlic, ginger, turmeric and sugar in a mortar. Pound until a paste forms. Stir in 2 tbs of the fish sauce. Place fish in a glass bowl. Pour over dill mixture. Turn to coat. Cover. Set aside for 10 minutes to marinate.
- Step 2Meanwhile, place noodles in a large bowl. Cover with boiling water. Use a fork to separate noodles. Drain. Refresh under cold running water. Transfer to a bowl. Drizzle with 1 tsp of the oil. Toss to coat. Stir lime juice, extra sugar and remaining fish sauce in a bowl until sugar dissolves. Slice remaining shallots into 5cm pieces.
- Step 3Drain excess marinade from fish. Pat fish dry with paper towel. Heat 2 tsp of remaining oil in a non-stick frying pan over medium-high heat. Cook fish, turning, for 6 minutes or until golden and slightly crisp. Transfer to a plate. Allow to rest for 2 minutes. Flake. Heat remaining oil in pan over medium-high heat. Stir in shallot for 2 minutes or until tender crisp. Stir in remaining dill for 30 seconds or until just wilted.
- Step 4Divide noodles among bowls. Top with fish and shallot mixture. Drizzle with lime juice mixture. Sprinkle with peanuts and chilli. Serve with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
Did you know you can store leftover fresh ginger for up to a month in the freezer? Just wrap it in paper towel and store in a snap lock bag.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine