Ingredients

  • Serves 2 people
  • 450 g of grouper fillet (cut into 2” chunks)

  • 1 tsp turmeric powder

  • 1 galangal (2 inches, peeled)

  • 2 tbsp minced shallots

  • 1 tbsp minced garlic

  • 1 tsp fish sauce

  • ½ tbsp shrimp paste

  • 1 tbsp greek yogurt

  • 3 tbsp oil

  • 4 tbsp lime juice

  • 4 tbsp water

  • 1 ½ tsp fish sauce

  • 1 ½ tsp fine sugar

  • 2 tsp minced garlic

  • 12 stalks of spring onion

  • 2 sprigs dill

  • 350 g thick vermicelli noodles (blanched)

  • oil for pan frying the fish

  • roasted unsalted peanuts (crushed - for garnish)

  • green lemon wedges (for garnish)

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Recipe Courtesy of
Asian Food Network

Tumeric Fish Noodles

Inspired by the world-class Vietnamese dish known as Cha Ca La Vong, this dish is sure to tantalize all your senses. True to its Vietnamese roots, this colourful dish uses a variety of aromatic ingredients such as tumeric, galangal, shallots, and shrimp paste. You will be glad to know that aside from tasting heavenly, the use of tumeric aids in fighting inflammation and preventing chronic illnesses!
  • Easy
  • 40 min
  • 20 min
  • 10 min
  • 6 steps
  • 20 Ingredients
  • Easy
  • 6 steps
  • 20 Ingredients
  • 40 min
  • 20 min
  • 10 min

Instructions

  1. Crush galangal

    • In a pestle and mortar, crush peeled galangal into fine pieces.


  2. Marinate the fish

    • In a bowl, mix fish, turmeric powder, crushed galangal, minced shallots, minced garlic, fish sauce, shrimp paste, yogurt and oil together.
    • Marinate the fish in the refrigerator for at least 30 minutes.
    Marinate the fish


  3. Cut spring onions and dill

    • Cut spring onion into 2 inches long.
    • Separate the white and green parts and set aside.
    • Cut dill into 2 inches long and set aside.


  4. Dipping sauce

    • Combine lime juice, water, fish sauce, fine sugar and minced garlic. Mix well and set aside.


  5. Searing the fish

    • Heat up just enough oil in a pan to sear the marinated fish.
    • Add marinated fish into the heated oil and sear on both sidesover medium heat till cooked (around 8 minutes) and set aside.


  6. Combine fish, spring onions and dill

    • In a clean pan, heat up some oil over medium-high heat.
    • Sauté the white part of the spring onion for around 1 minute till colour starts to change.
    • Add in the green part ofthe spring onion and sauté for about 20 seconds.
    • Add in the dill and give everything a quick mix. 
    • Add in the seared fish and stir gently to mix well, careful not to break the fish slices.


Garnish and Serve!

Serve with blanched thick vermicelli noodles and dipping sauce. Garnish with roasted unsalted peanuts and green lemon wedge.

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • 450 g of grouper fillet (cut into 2” chunks)

  • 1 tsp turmeric powder

  • 1 galangal (2 inches, peeled)

  • 2 tbsp minced shallots

  • 1 tbsp minced garlic

  • 1 tsp fish sauce

  • ½ tbsp shrimp paste

  • 1 tbsp greek yogurt

  • 3 tbsp oil

  • 4 tbsp lime juice

  • 4 tbsp water

  • 1 ½ tsp fish sauce

  • 1 ½ tsp fine sugar

  • 2 tsp minced garlic

  • 12 stalks of spring onion

  • 2 sprigs dill

  • 350 g thick vermicelli noodles (blanched)

  • oil for pan frying the fish

  • roasted unsalted peanuts (crushed - for garnish)

  • green lemon wedges (for garnish)

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