This recipe was inspired by Vietnamese cuisine, and brings colour into your life this winter!
- ½ small chilli, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 2 garlic cloves, finely chopped
- 200g thin vermicelli noodles
- 1 small piece of ginger, finely grated
- ½ teaspoon turmeric
- 3 tablespoons oil
- 350g cod
- ¼ cup roasted peanuts, crushed
Mix chilli, fish sauce, lime juice, sugar, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves and set aside.
Cook noodles according to package directions. Drain and rinse with cold water.
Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl. Add fish and toss to coat. Season with salt and pepper.
Heat remaining 1 Tbsp. oil in a medium non-stick skillet over medium-high until simmering. Add fish mixture and cook, turning occasionally, until golden brown and just cooked through. It should take about 4-5 minutes.
Add dill and green onions, toss a few times, then continue to cook until greens are barely wilted, about 30 seconds.
Divide noodles, fish mixture, and peanuts among bowls, and allow your guests to put together their own bowls.