Hanoi-Style Turmeric Fish with Dill, Spring Onions and Rice Noodles
Inspired by techniques from NYT Cooking.
Golden turmeric-marinated fish is seared until crisp, then tossed with wilted dill and spring onion and served over rice noodles with herbs, peanuts and a sweet-sour dipping sauce.
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Method
- 1
Marinate the Fish. Blend the turmeric, ginger, shallots, garlic, fish sauce, sugar and 1 tbsp of oil into a smooth paste. Wearing gloves or using a food bag over your hand, since turmeric stains skin and work surfaces, rub the paste all over the fish pieces, then cover and chill for 30 minutes-2 hours. This gives the turmeric time to colour the fish and the aromatics time to season it right through.
- 2
Make the Dipping Sauce. Stir the fish sauce, lime juice, sugar and warm water together until the sugar fully dissolves, then stir in the garlic and chilli. Divide among four small bowls; using warm water helps dissolve the sugar evenly so the sauce isn't gritty, and letting it sit mellows the sharp lime.
- 3
Cook the Noodles. Cook the rice vermicelli in a large pan of boiling unsalted water as the packet directs, usually 3-5 minutes, until just tender. Drain and rinse under cold water, shaking off the excess, which washes away surface starch so the strands stay separate rather than clumping. Divide among four bowls.
- 4
Sear the Fish. Heat 2 tbsp of the cooking oil in a large frying pan over medium-high heat until shimmering, then lay the fish in one layer with space between the pieces, frying in two batches if needed. Cook undisturbed for 2-3 minutes until golden underneath, turn carefully and cook a further 2-3 minutes until the fish is opaque all the way through and flakes when pressed, reaching at least 63°C in the centre of the thickest piece. Leaving the fish alone while it sears lets a proper golden crust form instead of steaming in its own moisture.
- 5
Wilt the Herbs. Add the remaining tablespoon of oil to the same pan, then tip in the spring onions and dill and toss for 30-60 seconds until bright green and just wilted. Return the fish and its juices, turning gently once to coat, then take the pan off the heat straight away so the dill stays fresh rather than turning dull from overcooking.
- 6
Assemble and Serve. Spoon the fish, wilted herbs and pan oil over the bowls of noodles, then scatter with mint, coriander and chopped peanuts. Let everyone spoon over dipping sauce to taste, stirring it through just before eating so the noodles soak up its sweet-sour tang.
Storage
Keep the fish, noodles and herbs separately in the fridge for up to 2 days; reheat the fish gently until piping hot (74°C) before combining, rather than reheating the noodles and herbs, which are best eaten fresh. The dipping sauce keeps in a sealed container in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- mixing bowl
- small bowl
- large saucepan
- colander
- large non-stick or well-seasoned frying pan (30 cm)
- fish slice (wide, thin spatula)
- food bag or gloves (turmeric stains)
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 592 kcal |
| Protein | 35.2 g |
| Carbohydrate | 66.6 g |
| of which sugars | 8.2 g |
| of which free sugars | 5.9 g |
| Fat | 20.1 g |
| of which saturates | 2.1 g |
| Fibre | 3.9 g |
| Salt | 2.88 g |
Protein per 100 kcal
5.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
