CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

INGREDIENTS

  • 180g (6.3 oz) dried rice vermicelli

  • 800g (1.7 lb) white fish fillets, sliced into 4cm wide strips

  • 2 Tbsp vegetable oil

  • 1 Tbsp lime juice

  • 1 long red chili, finely sliced

  • 3 spring onions (scallions), cut into batons

  • 3 sprigs of dill, cut into large pieces (but remove any large stems) 

Marinade:

  • 1/3 cup sliced spring onion (scallions)

  • 3 garlic cloves

  • 1/4 cup fish sauce

  • 1 Tbsp turmeric

  • 1 tsp curry powder

  • 1 tsp sugar

  • 2 Tbsp vegetable oil

  • 2 tbsp finely chopped dill

Nuoc Cham Dressing:

  • 3 Tbsp white sugar

  • 3 Tbsp fish sauce

  • 2 Tbsp white vinegar

  • 2 garlic cloves, finely chopped

  • 1 long red chili, deseeded, finely chopped

  • 2 Tbsp lime juice

INSTRUCTIONS

STEP 1
Soak the vermicelli noodles in just boiled water for 2 minutes or until tender.  Drain and divide among serving bowls.

STEP 2
For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.

STEP 3
Heat the vegetable oil in a large non-stick frying pan over medium-high het. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over lime juice and remove from heat.

STEP 4
Top noodles with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.

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