Vietnamese fish with dill and vermicelli

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135
Vietnamese fish with dill and vermicelli

(4) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Dill goes perfectly with aromatic marinated fish and the tangy, salty, sweet dressing.

Featured in
Vietnamese recipes, Asian recipes

Ingredients

  • 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

Method

  • Step 1
    Place 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 2
    Meanwhile, 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 3
    Drain 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 4
    Divide 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

Nutrition

  • 1643 kj

    Energy

  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 3g

    Fibre

  • 39g

    Protein

  • 32g

    Carbs (total)

All nutrition values are per serve

Notes

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

Source: taste.com.au

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