Vietnamese fish curry Sweet
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