VIETNAMESE FISH CURRY

SERVES 4 PREP 15 MINS + MARINATING COOK 15 MINS

1 brown onion,onion quartered

5cm knob ginger, peeled and sliced

2 garlic cloves

2 tbsp ground turmeric

1 tbsp brown sugar

2 tsp fish sauce

4 white fish fillets (about 600g), cut into 3cm pieces

1 tbsp coconut or peanut oil 270ml tin coconut cream

1 packet rice vermicelli, soaked and drained

½ bunch dill, very roughly chopped

½ bunch shallots, sliced finely

2 tbsp lime juice

lime wedges, to serve

1 Place onion, ginger and garlic in the bowl of a mini processor and

process to a paste.paste Combine paste paste, turmeric, sugar and fish sauce in a bowl. Toss fish pieces through paste and refrigerate, covered, 1 hour.

2 Heat a non-stick chef pan over medium-high heat and add oil. Cook the marinated fish about 2 minutes or until marinade is golden. Turn fish and cook a further 1 minute. Carefully remove fish from pan to a plate and set aside.

3 Add any remaining marinade to pan and stir-fry 1 minute. Add coconut cream then rice vermicelli and stir to mix. Remove from heat and stir through half of the dill and half of the shallots. Add lime juice and stir. 4 Place noodle mixture in serving dish and top with fish pieces, then top with remaining shallots and dill. Serve with lime wedges.