serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Donal's Super Food In Minutes
series • Cooking
PG
series • Cooking
PG
Ingredients
- 2 tsp ground turmeric
- 3 cm (1¼ in) piece of ginger, peeled and grated
- 1 tsp caster sugar
- 2 tbsp fish sauce
- 500 g (1lb 2 oz) sustainable cod loin (or other mild-flavoured white fish, such as flake or hoki), cut into chunks
- 100 g (3½ oz) vermicelli rice noodles
- 60 ml (¼ cup) sunflower oil
- 1 red chilli, finely chopped
- large handful of dill fronds
- large handful of coriander leaves
- bunch of spring onions, shredded
- 2-3 tbsp unsalted roasted peanuts, chopped
Soaking time: 10 minutes.
Instructions
- 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 5–10 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 3–4 minutes until just cooked. Turn the fish carefully so it doesn’t break. Remove from the heat and add the chilli, herbs and spring onion and lightly toss together.
- Drain the noodles and divide between four bowls. Add the chilli-herb fish pieces, scatter with the peanuts and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
