Dill goes perfectly with aromatic marinated fish and the tangy, salty, sweet dressing.
Ingredients
- 1/3 cup fresh dill sprigs
- 6 green shallots
- 3 garlic cloves, chopped
- 3cm piece fresh ginger, peeled, finely grated
- 1 1/2 tsp ground turmeric
- 1/⁄2 tsp caster sugar
- 60ml (1/4 cup) fish sauce
- 4 (about 720g) skinless firm white fish fillets
- 120g vermicelli noodles
- 1 tbs vegetable oil
- 2 tbs lime juice
- 1 tbs caster sugar, extra
- 2 tbs roasted peanuts, chopped
- Thinly sliced long fresh red chilli, to serve
- Lime wedges, to serve
Method
- Step 1Place 1 tbs of the dill sprigs, 1 thinly sliced shallot, garlic, ginger, turmeric and sugar in a mortar. Pound until a paste forms. Stir in 2 tbs of the fish sauce. Place fish in a glass bowl. Pour over dill mixture. Turn to coat. Cover. Set aside for 10 minutes to marinate.
- Step 2Meanwhile, place noodles in a large bowl. Cover with boiling water. Use a fork to separate noodles. Drain. Refresh under cold running water. Transfer to a bowl. Drizzle with 1 tsp of the oil. Toss to coat. Stir lime juice, extra sugar and remaining fish sauce in a bowl until sugar dissolves. Slice remaining shallots into 5cm pieces.
- Step 3Drain excess marinade from fish. Pat fish dry with paper towel. Heat 2 tsp of remaining oil in a non-stick frying pan over medium-high heat. Cook fish, turning, for 6 minutes or until golden and slightly crisp. Transfer to a plate. Allow to rest for 2 minutes. Flake. Heat remaining oil in pan over medium-high heat. Stir in shallot for 2 minutes or until tender crisp. Stir in remaining dill for 30 seconds or until just wilted.
- Step 4Divide noodles among bowls. Top with fish and shallot mixture. Drizzle with lime juice mixture. Sprinkle with peanuts and chilli. Serve with lime wedges.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1643 kj
Energy
11g
Fat Total
2g
Saturated Fat
3g
Fibre
39g
Protein
32g
Carbs (total)
All nutrition values are per serve
Notes
Did you know you can store leftover fresh ginger for up to a month in the freezer? Just wrap it in paper towel and store in a snap lock bag.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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