Vietnamese · Dinner
Turmeric Fish Noodle Bowl
White fish simmers in a turmeric-ginger broth with fish sauce and a splash of rice vinegar, spooned over rice noodles with scallion, cilantro and bean sprouts. Roasted peanuts and lime finish the bowl, a nod to Hanoi's cha ca style without the tableside skillet theatrics.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
385Calories
36.1gProtein
12.9gFat
37.8gCarbs
2.4gSugar
2.8gFiber
954mgSodium
74mgChol
2.2gSat Fat
562mgPotassium
68mgCalcium
2.1mgIron
2.3mcgVitamin B12
12.4mgVitamin C
gluten-free
protein-rich
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Toss the fish chunks with ground turmeric, fresh ginger, and fish sauce until evenly coated.
2
Marinate
Cover and let sit at room temperature for 15 minutes.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and lay in the fish; cook 2 minutes per side until lightly browned and opaque.
4
Build
Divide cooked rice noodles into a bowl and top with bean sprouts, then spoon the fish and pan juices over.
5
Plate
Splash with rice vinegar, scatter peanuts and cilantro on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tsp2 tsp ground turmeric
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp fish sauce
- 44 scallions
- 7 oz200g rice noodles, cooked
- 2 cup120g bean sprouts
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp rice vinegar
- 2 tbsp2 tbsp cilantro leaves
- 22 lime wedge
