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Vietnamese fish with dill and vermicelli
Vietnamese fish with dill and vermicelli
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
"Enhance marinated fish with dill and a delicious tangy-sweet dressing."
Ingredients:
  • 82.50 ml fresh dill sprigs
  • 6 green shallots
  • 3 garlic cloves, chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 1/2 tsp ground turmeric
  • 1/⁄5.00 gm caster sugar
  • 60ml (1/4 cup) fish sauce
  • 4 (about 720g) skinless firm white fish fillets
  • 120g vermicelli noodles
  • 18.40 gm vegetable oil
  • 42.00 gm lime juice
  • 20.00 gm caster sugar, extra
  • 40.00 ml roasted peanuts, chopped
  • Thinly sliced long fresh red chilli, to serve
  • Lime wedges, to serve
Instructions:
  • Combine dill sprigs, thinly sliced shallot, garlic, ginger, turmeric, and sugar in a mortar. Pound into a paste. Mix in fish sauce. Pour the mixture over the fish in a glass bowl, ensuring it's well coated. Cover and marinate for 10 minutes.
  • Place noodles in a large bowl and cover with boiling water. Use a fork to separate noodles, then drain and refresh under cold running water. Transfer to a bowl and drizzle with 1 tsp of oil. Toss to coat. In another bowl, stir lime juice, extra sugar, and remaining fish sauce until sugar dissolves. Lastly, slice remaining shallots into 5cm pieces.
  • Remove extra marinade from the fish. Dry the fish with a paper towel. Heat 2 tsp of oil in a non-stick pan over medium-high heat. Cook the fish for 6 minutes until golden and slightly crisp, turning halfway through. Place on a plate and let it rest for 2 minutes. Flake the fish. Heat the remaining oil in the same pan over medium-high heat. Cook the shallot for 2 minutes until tender-crisp. Add the remaining dill and cook for 30 seconds until just wilted.
  • Portion noodles into individual bowls. Add fish and shallot mixture on top. Drizzle with lime juice. Sprinkle peanuts and chili over each bowl. Serve with lime wedges.

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