Rice Bowl With Turmeric Ginger Fish Food

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VIETNAMESE TURMERIC & DILL FISH WITH RICE NOODLES



Vietnamese Turmeric & Dill Fish with Rice Noodles image

Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is best enjoyed in Hanoi. However, if you can't get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons ground turmeric
One 3-centimetre (1 1/4-inch) piece of ginger, peeled and grated
1 teaspoon superfine sugar
2 tablespoons fish sauce
500 grams (1 pound 2 ounces) sustainable cod loin, cut into chunks
100 grams (3 1/2 ounces) vermicelli rice noodles
60 milliliters (1/4 cup) sunflower oil
1 red chile, finely chopped
Large handful of dill fronds
Large handful of cilantro leaves
Bunch of spring onions, shredded
2 to 3 tablespoons unsalted roasted peanuts, chopped

Steps:

  • 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 to 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 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
  • Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

TURMERIC, GINGER & COCONUT FISH CURRY



Turmeric, ginger & coconut fish curry image

Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate

Provided by Liberty Mendez

Categories     Dinner

Time 30m

Number Of Ingredients 13

1 tbsp olive oil
2 onions, finely sliced
thumb-sized piece of ginger, grated
½ tbsp turmeric
1 tbsp garam masala
½ tsp cayenne
325ml light coconut milk
400g boneless and skinless cod loin, cut into chunks
300g frozen peas
300g sugar snap peas
400g brown basmati rice, cooked, to serve
1 red chilli, finely sliced
1 lime, cut into wedges, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
  • Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

Nutrition Facts : Calories 409 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium

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