Turmeric Marinated Fish with Rice Noodles and Herbs
Turmeric Marinated Fish with Rice Noodles and Herbs – rice noodles, tossed with fresh herbs and pineapple sauce; along with the marinated fish turn this recipe into a flavor party in your mouth.
Ingredients
- For the Fish
- 1 ¼ pounds firm mild-flavored white fish fillets (I used Ling Cod) cut into 2-inch pieces
- 2 tablespoons fermented sticky rice or see my substitution in the making of
- 1 tablespoon turmeric powder
- 1 teaspoon kosher salt
- Pineapple Fish Sauce
- 3 ½ ounces fresh peeled ripe pineapple cut into small chunks (about ½ cup)
- 4 medium cloves garlic minced
- 1 ½ tablespoons fresh lime juice
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons fermented fish sauce Naam plaa raa, a thicker fish sauce available in Asian markets, or use 1 extra tablespoon fish sauce
- ½ tablespoon sugar
- ¾ teaspoon white vinegar
- 1 thinly sliced red Thai chile or jalapeno chili
- Turmeric Oil
- ⅓ cup neutral oil I use grapeseed oil
- 1- inch piece of fresh or frozen turmeric thinly sliced
- The Noodles
- 8 ounces dried rice vermicelli cooked according to package directions, rinsed and well-drained
- ¾ cup coarsely chopped fresh mint leaves
- ½ cup coarsely chopped fresh cilantro
- ¼ cup thinly sliced green onion tops
- ¼ cup chopped fresh dill weed
- ¼ cup coarsely chopped roasted peanuts
- For the Rest
- 2 cups green onions sliced on the diagonal into 1 ½ slices
- ½ cup dill weed fronds without large stems
- Pineapple Salsa
- ½ cup diced fresh pineapple
- ½ teaspoon minced fresh red chile
- 1 tablespoon chopped green onion
- ½ teaspoon lime juice
- Dash salt
Instructions
- Marinate the fish: Combine the fermented rice, turmeric powder, and salt in a large bowl; add the fish and mix well to coat all the pieces of fish (remember it stains). Cover the bowl and place it into the refrigerator to marinate for at least an hour, or overnight.
- Prepare the Pineapple Fish Sauce: Place all the ingredients except the chiles into a food processor or blender, blend until smooth. Pour into a bowl (may be kept at room temperature for a few hours; if keeping longer, place in the refrigerator. Remove at least an hour before serving.) Stir in the chiles right before using.
- Make the Turmeric Oil: Combine the oil and fresh turmeric in a small pot over low heat; once the oil starts to bubble, lower the heat and simmer for 5 minutes. Turn off the heat and cover the pot to allow it to seep. After an hour, remove the solids; the oil is now infused with turmeric flavors.
- Prepare the Salsa: Combine all the ingredients in a small bowl. Set-aside.
- To Serve: In a large bowl combine the rice noodles with the pineapple fish sauce; add the fresh herbs, reserving some for the top. Toss well to combine.
- Heat the turmeric oil in a large skillet over medium-high heat; add the fish and cook, turning until brown and cooked through about 5 minutes. Add the onions and dill fronds, toss until combined and the onions start to wilt. Be gentle so you don't break the fish up. Place the herbed noodles into a bowl; top with the fish and spoon the onions and dill over the top (use the oil or don't. Up to you. I did not. Sprinkle the reserved herbs, spoon on some of the pineapple relish, and finish with the chopped peanuts.
Notes
The fish does need to marinate at least an hour.
Nutrition
Serving: 1gSodium: 138mgFiber: 2gCholesterol: 75mgCalories: 471kcalPolyunsaturated Fat: 9gSaturated Fat: 2gFat: 13gProtein: 28gCarbohydrates: 63g
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