Vietnamese turmeric fish with noodles is a delicious and iconic dish from Hanoi
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 30 minutes+ |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Vietnamese |
| Diet | Other |
| Preparation | Moderate |
| Calories | 420 |
| Fat | 12.7g |
| Saturates | 1.4g |
| Protein | 27g |
| Carbs | 48.7g |
| Sugars | 6.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel the galangal then slice and finely chop it. If possible, use a pestle and mortar to crush it into a paste. Peel and crush the garlic. Peel and finely chop the shallot.
In a large mixing bowl, combine the galangal, garlic, shallot, turmeric powder, shrimp paste, 1 tsp fish sauce, a lime and oil. Place the whole fish in the marinade, ensuring it is well coated. Refrigerate and marinate for at least 30 minutes or longer for a tastier result.
Whisk together the juice from a lime, water, 1½ tsp fish sauce, sugar and a garlic clove for the dipping sauce. Taste and adjust to your liking.
Prepare the vermicelli noodles according to the package instructions.
Preheat the oven to 180°C, gas mark 4. Line a baking dish with parchment paper.
Place the marinated fish in the roasting dish and place in the oven for approx. 15-20 minutes, or until the internal temperature is 65°C.
Place the vermicelli noodles on a serving platter. Top with the fish. Roughly tear the mint and scatter over the fish. Serve with the dipping sauce.
