Vietnamese turmeric fish
Domestic fish can be seasoned with exotic spices. The cucumber-like pike fillet surprises when served with rice noodles, salad and Vietnamese lime dip.
Ingredients · Servings 4
- 500 g pike or zander fillet
- 1 bunch (100 g) spring onions
- 1 pot of dill
- 1 dl oil
- 2 living rooms in Puglia
- 2 garlic cloves
- 20 g fresh ginger
- 2 teaspoons sugar
- 1 teaspoon turmeric
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- ½ teaspoon salt
- ½ teaspoon black pepper from a mill
- 200 g rice noodles
- 2 hearts of lettuce
- lime dip
- 2 limes
- 2 tablespoons cane or palm sugar
- 1 dl water
- 2 tablespoons fish sauce
- 1 garlic clove
- 1 chili
Method · P0DT1H0M
- Cut the fish fillet into large, boneless, fork-tender pieces.
- Make the marinade. Peel the onions, garlic and ginger. Place them, sugar and turmeric in a mortar or blender and grind to a paste. Add the fish sauce, oyster sauce, salt and pepper to the paste and mix until smooth. Transfer the mixture to a bowl. Add the fish pieces to the mixture and leave to marinate in the fridge for at least 30 minutes.
- Cut the spring onions into 3–4 cm pieces. Chop the dill.
- Cook the noodles according to the package instructions. Drain and place in a bowl filled with cold water. Shred the lettuce. Make the lime dip (recipe below).
- Heat the oil in a large frying pan. Remove the fish pieces from the marinade and fry them in the oil for 2–4 minutes on each side. Add the spring onions and dill to the pan and fry until the onions are slightly softened. Serve the freshly fried fish with drained noodles, salad and dip.
