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Donal Skehan
Vietnamese Turmeric & Dill Fish | DonalSkehan.com
  • summer

Vietnamese Turmeric & Dill Fish

November 20

Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is best enjoyed in Hanoi. However, if you can’t get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.

  • serves Serves 4
  • time 30mins

Method

  1. 1. Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5–10 minutes while you prepare the noodles.
  2. 2. Soak the noodles in boiling water for 10 minutes.
  3. 3. Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3–4 minutes until just cooked. Turn the fish carefully so it doesn’t break. Remove from the heat and add the chilli, herbs and spring onions and lightly toss together.
  4. 4. Drain the noodles and divide between four bowls. Add the chilli-herb fish pieces, scatter with the peanuts and serve.

Ingredients

2 tsp ground turmeric

1 1⁄4in piece of ginger, peeled and grated

1 tsp caster sugar 2 tbsp fish sauce

1lb sustainable cod loin, cut into chunks

31⁄2 oz vermicelli rice noodles

1⁄4 cup sunflower oil

1 red chilli, finely chopped

large handful of dill fronds

large handful of coriander leaves

bunch of spring onions, shredded

2–3 tbsp unsalted roasted peanuts, chopped

2 tsp ground turmeric

3cm piece of ginger, peeled and grated

1 tsp caster sugar 2 tbsp fish sauce

500g sustainable cod loin, cut into chunks

100g vermicelli rice noodles

60ml sunflower oil

1 red chilli, finely chopped

large handful of dill fronds

large handful of coriander leaves

bunch of spring onions, shredded

2–3 tbsp unsalted roasted peanuts, chopped

You'll Need

Wok or frying pan

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