×
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.

Rate this recipe

Average rating 3.7 / 5. Vote count: 29

No votes so far! Be the first to rate this recipe.

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

If you liked this

You may also like

Turmeric & Ginger Spatchcocked Chicken | DonalSkehan.com, Spice up your traditional Sunday roast!
  • recipes
  • →

Turmeric & Ginger Spatchcocked Chicken

June 26

The spice rub used for this recipe is one that I have used frequently, particularly if I can get my hands on fresh turmeric. Of course you can use dried but there is a pungency to the fresh root that does out do the powder. The mix can be used to marinade chicken or fish and especially delicious if either are cooked over hot coals.
Harissa Baked Fish with Baby Potatoes, Tomatoes & Mint Salsa | DonalSkehan.com, Perfect as a spring/summer supper!
  • main-meals
  • →

Harissa Baked Fish with Baby Potatoes, Tomatoes & Mint Salsa

March 28

Harissa is a North African spice past that provides a dark sweet heat to meat or a depth of flavour to the classic dish Shakshuka, eggs poached in a tomato sauce. A jar of it, is a welcome addition to any storecupboard and for quick recipes like this, it distills the best of your spice press into one powerful dollop to be spread over seabass fillets. Salmon or mackerel fillets would also work here.
Asian Fish Cakes with Cucumber & Carrot Salad | DonalSkehan.com, Hot, salty, sweet and sour are balanced perfectly in this classic dish.
  • light-meals
  • →

Asian Fish Cakes with Cucumber & Carrot Salad

January 09