Turmeric Fish and Vermicelli Salad
Ingredients
600 grams white fish (we have used hāpuka), cut into large pieces
150 grams vermicelli rice noodles
2 tablespoons grapeseed oil/canola oil for cooking
MARINADE
1 tablespoon grated fresh ginger
1 tablespoon each fish sauce and grapeseed oil/canola oil
1 ½ teaspoon ground turmeric
1 teaspoon each caster sugar and tamari
2 cloves garlic, crushed
DRESSING
2 tablespoons each fish sauce and fresh lime juice
1 teaspoon caster sugar
1 clove garlic, crushed
TO SERVE
1 long red chilli, deseeded and finely chopped
fresh dill and coriander
2 spring onions, thinly sliced
½ cup roasted peanuts, chopped
Method
MARINADE
1. Whisk all the ingredients together in a large bowl. Add the fish and toss to coat. Set aside for 10 minutes.
2. Soak the noodles in boiling water for 10 minutes then drain well.
3. Heat the 2 tablespoons of grapeseed oil in a large sauté pan. Lift the fish out of the marinade and cook over medium-high heat for about 2 minutes each side, or until just cooked through.
DRESSING
4. Whisk all the ingredients together.
TO SERVE
Divide the noodles between plates and top with the fish. Spoon over the dressing then scatter with the chilli, herbs, spring onions and peanuts.
CHEF'S TIP
