Prep / Cook / Total - 15 / 15 / 30min
Ingredients:
- 180g (6.3 oz) dried rice vermicelli
- 800g (1.7 lb) white fish fillets, sliced into 4cm wide strips
- 2 Tbsp vegetable oil
- 1 Tbsp lime juice
- 1 long red chilli, finely sliced
- 3 spring onions (scallions), cut into batons
- 3 sprigs of dill, cut into large pieces (but remove any large stems)
Marinade:
- 1/3 cup sliced spring onion (scallions)
- 3 garlic cloves
- ¼ cup fish sauce
- 1 Tbsp turmeric
- 1 tsp curry powder
- 1 tsp sugar
- 2 Tbsp vegetable oil
- 2 tbsp finely chopped dill
Nouc Cham dressing:
- 3 Tbsp white sugar
- 3 Tbsp fish sauce
- 2 Tbsp white vinegar
- 2 garlic cloves, finely chopped
- 1 long red chilli, deseeded, finely chopped
- 2 Tbsp lime juice
METHOD:
STEP 1
Soak the vermicelli noodles in just boiled water for 2 minutes or until tender. Drain and divide among serving bowls.
STEP 2
For the marinade, use a mortar and pestle to pound the spring onion and garlic into a rough paste. Stir through the remaining ingredients. Pour the marinade into a large bowl. Add the fish and toss to coat.
STEP 3
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the fish, spreading the pieces out in the pan. Allow cooking on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water. Cover with a lid and cook for 2-3 minutes or until fish is just cooked. Scatter over most of the spring onion and dill (leave some for serving). Pour over the lime juice and remove from heat.
STEP 4
Top noodles with fish and pan juices. Drizzle with Nuoc Cham and add more dill or spring onion as needed.
