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

Ingredients
675g/1½ lbs Monkfish, Swordfish, Marlin or Tuna
1½ tbsp Fish Sauce
1½ teasp Turmeric
2 teasp freshly grated Ginger
2 tbsp Finely chopped Onions
2  Garlic Cloves, finely chopped
½ 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

Instructions

1.  Cut the fish into 12mm/½-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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