Vietnamese · Dinner
Grilled Fish Noodles with Herbs
Grilled white fish fillet marinated in turmeric and dill, served over cooled rice vermicelli with fresh herbs, bean sprouts, and roasted peanuts, dressed with a garlic-lime-chili fish sauce vinaigrette. A light Vietnamese noodle bowl balancing warm smoky fish against cool herbaceous accompaniments.
$8
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
12.4gFat
56.1gCarbs
9.6gSugar
3.8gFiber
1680mgSodium
92mgChol
2.1gSat Fat
780mgPotassium
95mgCalcium
3.2mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish dry and cut into two large chunks. Mix turmeric, dill, half the garlic, ginger, 1.5 tsp fish sauce, and 0.5 tsp sugar into a paste, rub over fish, and refrigerate covered 20 minutes.
2
Grill
Heat a grill pan over medium-high with oil and grill fish 3–4 minutes per side until opaque and flaking easily, with lightly charred edges.
3
Assemble
Toss cooled noodles with bean sprouts, scallion, cilantro, and mint in a serving bowl.
4
Whisk together remaining garlic, lime juice, 0.5 tsp sugar, remaining 1 tbsp fish sauce, water, and chili until sugar dissolves. Flake grilled fish over noodles and scatter peanuts on top.
5
Plate
Spoon dressing over the bowl just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tsp2 tsp turmeric-ground
- 2 tbsp2 tbsp dill
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil
- 5.2 oz150g rice noodles, cooked and cooled
- 22 scallion
- 1/2 cup60g bean sprouts
- 22 small handful cilantro
- 22 small handful mint
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp lime-juice
- 2 tsp2 tsp sugar-white
- 11 small chili-fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp water
