Turmeric Fish with Herbs & Rice Noodles, Pak Choy & Chilli
This recipe is inspired by the Vietnamese dish, Cha Ca La Vong. In Hanoi, where the dish originates, the fish is usually cooked tableside and served with a variety of accompaniments. You can keep the herbs, sauce and noodles separate or combine them all as we did. Control the amount of heat by adding as much (or as little) chilli as you like.
Ingredients
- 2 of Fish Fillets
- 100 g of Rice Vermicelli Noodles
- 2 Tbsp of Fish Sauce
- 1 of Lime
- 1 Small Bunch of Dill
- 2 of Garlic Clove
- 1 of Ginger
- 1 Tsp of Turmeric
- 1 of Red chilli
- 2 of Pak Choy
- 2 of Spring Onion
- 3 Tbsp of Peanuts (chopped)
- 2 of Radish
- 1 3g Pack of Sugar
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