180g (6.3 oz) dried rice vermicelli
800g (1.7 lb) white fish fillets, sliced into 4cm wide strips
2 Tbsp vegetable oil
1 Tbsp lime juice
1 long red chilli, finely sliced
3 spring onions (scallions), cut into batons
3 sprigs of dill, cut into large pieces (but remove any large stems)
Marinade:
1/3 cup sliced spring onion (scallions)
3 garlic cloves
¼ cup fish sauce
1 Tbsp turmeric
1 tsp curry powder
1 tsp sugar
2 Tbsp vegetable oil
2 tbsp finely chopped dill
Nuoc cham dressing:
3 Tbsp white sugar
3 Tbsp fish sauce
2 Tbsp white vinegar
2 garlic cloves, finely chopped
1 long red chilli, deseeded, finely chopped
2 Tbsp lime juice
easy!
I used 2 prev frozen snapper filets from Publix & had mine with lemon spaghetti
earthy and fresh tasting delicious
Delicious and easy.
The prep is the longest bit for sure. The fish cooks really easily as per the recipe.
Sinfully delicious!
Easy recipe, beautifully layered in herb and flavors. I used cod and didn’t have vermicelli noodles but it worked just fine with jasmine rice. Marion’s dishes always brings me joy!