Ingredients
- • 2 tsp Health2all Turmeric
- 3 cm piece of ginger, peeled and grated
- 1 tsp caster sugar
- 2 tbsp fish sauce
- 500 g cod (or other mild-flavoured white fish, such as flake or hoki), cut into chunks
- 100 g vermicelli rice noodles
- 60 ml (¼ 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
Soaking time: 10 minutes.
Instructions
- 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.
- Soak the noodles in boiling water for 10 minutes.
- 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 onion and lightly toss together.
- Drain the noodles and divide between four bowls.
- Add the chilli-herb fish pieces, scatter with the peanuts and serve.
- ENJOY!
