Viet­namese fish curry Sweet

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 30 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

1 small (100g) onion, quar­tered 5cm piece gin­ger, sliced thinly 2 cloves gar­lic, peeled 1 ta­ble­spoon ground turmeric 1 ta­ble­spoon brown sugar 2 tea­spoons fish sauce, plus ex­tra for noo­dles 600g skin­less white fish fil­lets, cut into 3cm pieces 125g dried rice ver­mi­celli 1 ta­ble­spoon co­conut or peanut oil 270ml can co­conut cream 2 ta­ble­spoons lime juice ¼ cup coarsely chopped fresh dill 4 spring onions, sliced lime wedges, to serve

1 Place the onion, gin­ger and gar­lic in the bowl of a small food pro­ces­sor and blitz to a paste. Com­bine the paste, turmeric, sugar and fish sauce in a bowl. Toss the fish pieces through the mix­ture and re­frig­er­ate, cov­ered, for 1 hour. 2 Soak the ver­mi­celli in boil­ing water for 2 min­utes; drain. 3 Heat oil in a large non-stick fry­ing pan over medium-high heat. Add the fish and cook for 2 min­utes on the first side, then turn and cook for 1 minute. Care­fully re­move the fish from the pan to a plate. Add any re­main­ing mari­nade to the pan and stir-fry for 1 minute, then stir in the co­conut cream. Add the rice ver­mi­celli and stir to com­bine. Re­move from the heat and stir through the lime juice and half of the dill and green onions. Sea­son to taste with the ex­tra fish sauce. Place the noo­dle mix­ture in a warm serv­ing dish; top with the fish pieces and the re­main­ing shal­lots and dill. Serve with the lime wedges. Not suit­able to freeze or mi­crowave.

Viet­namese fish curry

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