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Fish with Noodles    HT  MC  Vietnamese 30mins plus marinating


Vietnamese name: Cha Ca 


Serves 4    Hot  Fish  Nuts  Herbs  Pasta  Spices  Vegetables  Main Course  Vietnam  Asia  Asian


675g/1 lbs Monkfish, Swordfish, Marlin or Tuna
1 tbsp Fish Sauce
1 teasp Turmeric
2 teasp freshly grated Ginger
2 tbsp Finely chopped Onions
2  Garlic Cloves, finely chopped
teasp ground White Pepper
1 tbsp Vegetable Oil

225g/8oz Rice Noodles
4 Spring Onion, green parts only, sliced
2 tbsp Freshly chopped Dill
1 tbsp freshly chopped Basil
1 tbsp freshly chopped Coriander
50g/2oz Dry Roasted Peanuts, chopped




1.  Cut the fish into 12mm/-inch  thick slices and place in a mixing bowl together with the fish sauce, turmeric, ginger, onions, garlic, white pepper and 1 tablespoon of oil. Mix well then cover and marinate in the fridge for 20 minutes. 


2. Place the noodles in a large bowl of warm water and leave to soak for 20 minutes.


3. Bring a large pot of water to the boil,  add the drained noodles and boil for 2-3 minutes, stirring to separate them. Drain, rinse well, drain again and set aside.


2. Heat the  remaining oil in a wok until smoking. Add the marinated fish and stir fry for 3 minutes until golden on the outside and just cooked through. 


3. Remove from the heat,  stir in the spring onions and half of the dill.


4. Divide the noodles between shallow bowls, place the fish on top and sprinkle with the peanuts and remaining herbs.


5. Serve immediately drizzled with  Nuoc Cham.




More Fish  Recipes  |  General Fish Prep & Cooking Times   |  More Vietnamese Recipes


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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