BOWL OF GOODNESS

VIETNAMESE FISH WITH DILL AND VERMICELLI

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 tbsp vegetable oil 2 tbsp lime juice

1 tbsp caster sugar, extra

2 tbsp roasted peanuts, chopped Thinly sliced long fresh red chilli, to serve Lime wedges, to serve

METHOD

Step 1:

Place 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 tbsp 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 2:

Meanwhile, 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 3:

Drain 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 4:

Divide noodles among bowls. Top with fish and shallot mixture. Drizzle with lime juice mixture. Sprinkle with peanuts and chilli. Serve with lime wedges.