Vietnamese · Dinner
Grilled Fish Rice Noodle Bowl
Grilled white fish fillet marinated in garlic, turmeric, and fish sauce, charred until flaky and served over rice noodles with cucumber, pickled carrot and daikon, lettuce, fresh herbs, crushed peanuts, and tangy-savory nuoc cham dressing.
$8
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
10.4gFat
58.1gCarbs
11.9gSugar
4.8gFiber
1580mgSodium
92mgChol
1.9gSat Fat
870mgPotassium
110mgCalcium
2.6mgIron
2.1mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish dry and rub with garlic, turmeric, and half the fish sauce; set aside for 20 minutes until the surface turns yellow and tacky.
2
Wait
Let the carrot and daikon sit with salt and lime juice until slightly translucent and bendable.
3
Mix
Whisk remaining fish sauce, lime juice, sugar, and water until sugar dissolves to form nuoc cham dressing.
4
Grill
Brush fish with oil and grill on medium-high heat for 3-4 minutes per side until opaque and flaking easily; flip gently to avoid tearing.
5
Plate
Divide noodles into a bowl, arrange cucumber, lettuce, and pickled vegetables around them, flake fish over top, scatter cilantro, mint, peanuts, and chili, then spoon nuoc cham over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white-fish
- 2 tbsp2 tbsp fish-sauce
- 1 tsp1 tsp turmeric-ground
- 4 cloves4 cloves garlic
- 11 oz311g rice-noodles-cooked
- 2 tbsp2 tbsp lime-juice
- 2 tsp2 tsp sugar-white
- 1 cup240ml water
- 11 cucumber
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- a small handful lettuce
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp peanut
- 1 tsp1 tsp chili-fresh
- 2 tsp2 tsp vegetable-oil
