Vietnamese Style Turmeric & Dill Fish with Rice Noodles

September 23rd, 2011 § 0 comments

I was impressed by the beauty of Vietnamese women when I visited Vietnam.

They don’t deck out in expensive outfits or heavy makeup, they just really have amazing natural beauty. I think the beauty is coming from their inner strength.

They are honest and hardworking, always smily.

Also, Vietnamese food is my favourite. If I were to be born again and be a man, I would love to marry a Vietnamese woman :)


— Vietnamese Style Turmeric & Dill Fish with Rice Noodles (serves 2) —

500g white fish fillets

2 tablespoons salted peanuts, roughly chopped

30g spring onion, chopped

Some oil for stir-frying

2 portions of thin rice noodles (vermicelli)

Some coriander leaves for garnish


— for turmeric marinade —

2 tablespoons Vietnamese fish sauce

1 tablespoon  turmeric powder

1 teaspoon sugar

1 tablespoon plain yogurt

1 tablespoon vegetable oil

1/2 tablespoon ginger, finely chopped

1 tablespoon shallot, finely chopped

2 cloves garlic, finely chopped

2 tablespoons dill, finely chopped (without stems)


Cut the white fish into 2 inch pieces.

Mix all the marinade ingredients in a bowl, add the fish and coat well. Cover the bowl with cling film and refrigerate for about 2 hours.

Cooke the thin rice noodles in a large pot of boiling water until cooked (follow the package directions). Drain and rinse well under cold water, and drain well again. Set aside

Heat some oil in a frying-pan, add the chopped peanuts and chopped spring onion and stir-fry for 1-2 minutes. Set aside.

Remove the fish pieces from marinade, remove the excess marinade.

Cook the fish under a preheated grill for about 3 minutes each side, or until cooked through.

Place a potion of rice noodles into a bowl, sprinkle with the sautéed peanuts and spring onion, top with a portion of fish and garnish with some coriander leaves.

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