Marion Grasby’s sizzling fish is laced with dill, turmeric and curry powder


Serves: 4


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  • Marinade
  • What to do

  • 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.

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