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Marion Grasby

Marion Grasby

Cook, author, TV presenter
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Vietnamese turmeric and dill fish recipe

Lifestyle — Posted 11/06/14

Marion Grasby’s sizzling fish is laced with dill, turmeric and curry powder and served with vermicelli noodles to mop up the rich, savoury sauce.

Serves: 4


4 × 200 g white fish fillets, sliced into strips about 4 cm wide
180 g dried rice vermicelli noodles
2 tablespoons vegetable oil
2 tablespoons lime juice
1 long red chilli, finely sliced
1⁄3 cup sliced spring onions (white and green parts)
3 garlic cloves, roughly chopped
1⁄4 cup fish sauce

1 tablespoon turmeric
2 teaspoons curry powder
2 teaspoons white sugar
2 tablespoons vegetable oil
1⁄4 cup finely chopped fresh dill


1. For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste. Stir through the remaining marinade ingredients. Pour the marinade into large bowl, add the fish and toss to coat.

2. Cook the vermicelli noodles in boiling water for 2 minutes, until tender. Drain and rinse under running water to cool. Use scissors to roughly cut the noodles into shorter lengths. Divide between the four serving bowls.

3. Heat the vegetable oil in a large non-stick frying pan over medium-high heat and cook the fish for 2 minutes on one side, or until golden brown. Turn the fish over and add 1/2 cup of water. Cover with a lid and simmer for 2-3 minutes, or until the fish is just cooked. Pour over the lime juice and remove from the heat.

4. To serve, top the noodles with the fish and sauce, and garnish with red chilli slices.

This recipe appears in Marion Grasby's latest cookbook, Asia Express, available now from Pan MacMillan.

Extra   Liked this recipe? Try Marion Grasby's crab omelette recipe, or browse our collection of healthy fish recipes for more ideas. 
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Tags   Food Lifestyle Recipes Fish and seafood recipes Vietnamese recipes
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