Turmeric fish with dill and rice noodles
Golden, turmeric-marinated fish with a moist, flaky centre, generously wilted dill and spring onions, soft rice noodles, lime–fish sauce dressing and crunchy roasted peanuts.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 20:00
Check the fish for bones, cut into approximately 4 cm pieces, 2–3 cm thick, and pat dry. Grate the ginger and garlic. In a non-reactive bowl, mix the turmeric, ginger, garlic, 15 ml fish sauce, 5 g sugar and 10 ml oil with the black pepper. Gently coat the fish and refrigerate for 20–30 minutes. Wash your hands and clean the raw-fish equipment before preparing the garnishes; keep them separate from the marinating fish.
- No timer needed
While the fish marinates, wash and thoroughly dry the dill and spring onions. Remove thick dill stems and cut the tender stems and leaves into roughly 5 cm lengths. Cut the spring onions into 4 cm lengths, separating whites from greens. For the dressing, dissolve the remaining 15 g sugar in 45 ml warm water, then stir in the remaining 30 ml fish sauce, the lime juice and optional sliced chilli. Taste once cool; if very salty, dilute with another 10–15 ml water. Chop the roasted peanuts and set out four serving bowls.
- No timer needed
During marinating, bring approximately 2 litres of water to the boil in the saucepan, or prepare the water specified by your noodle packet. Cook or soak the vermicelli according to its instructions, usually 3–5 minutes for a boiling variety, until supple with a slight bite. While the noodles cook, begin heating the frying pan as described below. Drain the noodles thoroughly, rinsing briefly only if directed or needed to stop cooking. Keep covered; if they clump before serving, loosen with a little warm water and drain again.
- 03:00
Once the fish has marinated for at least 20 minutes, heat the frying pan over medium-high heat for about 2 minutes. Add 10 ml oil; it should shimmer, not smoke. Lift half the fish from the marinade, letting excess drip off, and arrange in one spaced layer. Sear undisturbed for 3 minutes, then turn gently with a broad fish slice and cook for another 2–3 minutes. Lower the heat if the coating darkens rapidly. Drain the noodles during the undisturbed sear if needed. The fish should be opaque at the centre and separate easily into flakes; if using a thermometer, check for 75°C held for 30 seconds in a thick piece. Transfer to a clean plate.
- 03:00
Add the final 10 ml oil and cook the remaining fish in the same way: 3 minutes on the first side, then 2–3 minutes after turning, checking that the thickest pieces are cooked through. Transfer to the clean holding plate. Discard any marinade left in the raw-fish bowl. If the pan contains blackened garlic or coating, carefully remove those burnt bits before continuing; keep the golden cooking juices.
- No timer needed
Reduce the heat to medium. Add the spring onion whites and stir for 1–2 minutes, until beginning to soften; add the 15 ml water only if the pan is dry or they threaten to scorch. Return all the fish, add the spring onion greens and dill, and fold gently for 45–90 seconds, until the herbs wilt and the fish is hot. Do not vigorously stir or prolong the cooking: the fish should stay in pieces and the dill remain fragrant.
- No timer needed
Divide the drained noodles between the four bowls. Top with the fish, dill and spring onions, spooning over the flavoured pan juices. Add about 25 ml dressing per bowl to start, scatter over the chopped peanuts and serve immediately with the remaining dressing at the table.
Chef tips
- Read the noodle packet first. A longer soaking or cooking method changes when you need to start the water; do not shorten it to match the fish.
- For browning rather than steaming, let excess marinade drip off and keep each 300 g fish batch in a spaced layer. A smaller pan needs three batches and additional cooking time.
- If the coating browns before the centre cooks, reduce the heat and continue gently until the thickest pieces are cooked through.
- Turn fish only after the first side has set, and fold gently during the herb finish to keep the pieces intact.
- Start with 25 ml dressing per bowl. Offer the remainder separately rather than soaking the noodles.
Equipment check
- 28–30 cm deep frying or sauté pan
- 4 litre saucepan and colander, or a heatproof soaking bowl if required by the noodle packet
- Non-reactive marinating bowl
- Small dressing bowl
- Separate raw-fish and ready-to-eat preparation boards and utensils
- Broad fish slice and clean holding plate
- Kitchen scales and measuring spoons
- Four serving bowls
- Food thermometer, optional
Tags
Behind the dish.
Overview
This accessible home version draws on chả cá rather than reproducing a particular traditional preparation. A short turmeric marinade and two-batch sear give the fish browned edges without drying its centre. Spring onion whites cook first; the greens and generous handfuls of dill wilt only at the end.
Ingredient notes
Use firm, skinless white fish such as cod, haddock or pollock. Weigh it after trimming; if frozen, thaw in the fridge, drain and pat dry. For 60 g prepared dill, buy roughly 80–100 g if the bunches have thick stems. Choose ready-roasted, unsalted peanuts and check the noodle packet before starting: boiling and soaking methods differ.
Fish sauce varies in saltiness, so add no separate salt to the marinade. The dressing should be lime-forward, salty and lightly sweet; dilute an especially strong sauce with a little water. Allergens include fish and peanuts; check fish sauce and noodle labels for additional allergens. Peanuts can be omitted, but this does not make the dish suitable for every allergy.
Serving & storage
Serve immediately, starting with a modest spoonful of dressing and offering the rest separately. Keep leftover peanuts and dressing apart from the fish and noodles. Cool leftovers promptly in shallow portions, ideally within 1 hour and always refrigerate within 2 hours at 5°C or colder. Use this combined noodle meal within 24 hours, or freeze sooner. Reheat only once, with a splash of water and a lid, until steaming hot throughout; add peanuts afterwards.
Related recipes
Vietnamese fresh spring rolls with peanut sauce
◷ 89 minmedium
Tender pork, juicy prawns, rice vermicelli, crisp lettuce and mint wrapped in supple rice paper, with a creamy hoisin-peanut dipping sauce. Makes 12 rolls, serving 6 as a starter or side.
Oct 18
Pho ga with charred ginger and onion
◷ 144 minmedium
Vietnamese chicken noodle soup with tender poached chicken, flat rice noodles and a clear, golden broth scented with charred ginger, onion and restrained toasted spices. Finish with spring onions, coriander and lime. Allow about 2½ hours, with extra time possible depending on chicken doneness and noodle instructions.
Oct 14
Bánh mì with lemongrass pork
◷ 79 minmedium
Light, crisp baguettes filled with browned lemongrass pork, pâté and mayonnaise, balanced by sharp-sweet carrot and daikon pickles, cucumber, coriander and fresh chilli.
Oct 3