Delicious Turmeric fish & vermicelli noodle salad recipe using fish sauce, fresh ginger & lime juice. Use any white fish.

Turmeric Fish and Vermicelli Salad

Think fresh, quick and most importantly delicious. A Vietnamese inspired meal bursting with flavour.
30 mins
2-3 people


  • 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


  • 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


  • 2 tablespoons each fish sauce and fresh lime juice

  • 1 teaspoon caster sugar

  • 1 clove garlic, crushed


  • 1 long red chilli, deseeded and finely chopped

  • fresh dill and coriander

  • 2 spring onions, thinly sliced

  • ½ cup roasted peanuts, chopped



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.


4. Whisk all the ingredients together.


Divide the noodles between plates and top with the fish. Spoon over the dressing then scatter with the chilli, herbs, spring onions and peanuts.


Save the extra juices from cooking the fish to drizzle over once plated up. Trevally and Monkfish would also be yum with this dish!

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