This Vietnamese inspired dish is a flavour sensation! The tender, flaky pieces of fish soak up the juices of ginger, garlic, turmeric and the fish sauce, to create a succulent and satisfying meal.
You can also expect to reap a plethora of natural health benefits too, with the combination of anti-inflammatory turmeric, ginger and chilli all combating against diseases such as cancer, heart disease and osteoarthritis. These ingredients have also been found to ward off colds and flu, and boost cardiovascular health. Enjoy!
Ingredients bunch fresh dill
6 spring onions, sliced diagonally
3 garlic cloves, minced
3cm piece ginger, peeled and grated
1/2 tsp brown sugar
1 1/2 tsp ground turmeric
1/4 cup fish sauce
720g skinless, firm white fish fillets, cut into medium pieces
150g vermicelli noodles
1 tbsp olive oil
To serve: roasted peanuts
red chilli, sliced
In a shallow dish combine half the dill, garlic, ginger, sugar, turmeric, and 2 tbsp of the fish sauce. Place the fish pieces on top and turn to coat well. Set aside to marinate for at least 15 minutes.
In a pan over a medium heat, warm half the olive oil, and then add the spring onions. Cook until beginning to wilt and brown, and then stir through the remaining dill for 2 minutes. Remove from heat.
Place the vermicelli noodles in a bowl and cover with boiling water. Separate with a fork until tender, then drain and refresh with cold water.
Toss through the peanuts and dill/ spring onion mixture until well combined with the noodles.
Using the same pan, heat the remaining oil over a medium heat and add the fish pieces and marinade. Turn to brown both sides, and only cook until just cooked through (about 7 minutes.)
Serve by dividing noodle mixture between 4 bowls, and top with pieces of fish. Sprinkle chilli flakes over the top if desired, and devour immediately!