Turmeric sh with Vietnamese noodle salad
SERVES 4 PREP AND COOK TIME 40 MINUTES (+ MARINATING TIME)
4 (600g) skinless firm white fish fillets ½ cup (125ml) white vinegar ½ cup (110g) white sugar
¼ cup (60ml) water
1 tablespoon fish sauce, approximately
1 small red chilli, sliced
1 clove garlic, sliced
125g dried rice vermicelli noodles
cup (45g) salted peanuts coarsely 1 tablespoon vegetable or peanut oil 2 (260g) Lebanese cucumbers, peeled into ribbons lengthways
12 green beans, sliced thinly on the diagonal ½ bunch mint leaves, chopped coarsely ½ bunch coriander leaves
TURMERIC MARINADE 1 small (80g) brown onion, quartered 5cm piece ginger, peeled, sliced 2 cloves garlic, peeled
1 tablespoon ground turmeric 1 tablespoon brown sugar 2 teaspoons fish sauce
1 TURMERIC MARINADE Place all ingredients in the bowl of a mini food processor; process to a paste. Transfer to a medium bowl.
2 Add the fish to the Turmeric Marinade; turn to coat. Refrigerate, covered, for 1 hour.
3 Meanwhile, to make the dressing, combine the vinegar, sugar and water in a small saucepan. Stir over high heat until the sugar is dissolved.
Bring to the boil; boil for 3 minutes or until starting to thicken. Transfer to a heatproof bowl; add the fish sauce, chilli and garlic. Cool.
4 Pour boiling water over the noodles in a medium heatproof bowl; stand for 2 minutes. Drain; cool.
5 Preheat a flat barbecue hotplate over medium-high heat. Toast the peanuts, stirring, until golden with some little blackened bits. Transfer to a bowl. Line the hotplate with a sheet of baking paper that is slightly smaller than the size of the hotplate to prevent burning. Drizzle the fish with the oil and cook the fish for about 2 minutes or until golden underneath. Turn the fish and cook for a further 1 minute or until almost cooked through. Carefully transfer the fish to a plate.
6 Combine the cucumber, beans, noodles and herbs in a large bowl.
Toss with a little of the dressing.
Divide the salad between 4 bowls; top with the fish and scatter with peanuts. Drizzle with the remaining dressing and top with extra herbs, if desired. Serve immediately.
Not suitable to freeze or microwave.