Vietnamese fish with dill and vermicelli

Ingredients

• Dill

  Fresh

  ⅓ cup sprigs or 3g

• Shallots

  Raw

  6 shallot (medium) or 255g

• Garlic

  Raw

  3 cloves, minced or 9g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Fish sauce

  Ready-to-serve

  ¼ cup or 72g

• Catfish

  Fish, channel, wild, raw

  4 fillet or 636g

• Vermicelli Rice Noodles

  A Taste Of Thai

  120g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Lime juice

  Raw

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Peanuts

  All types, raw

  2 tbsp or 18g

• Ginger root

  Raw

  1 slices or 2g

Directions

1. Place 1 tbs of the dill sprigs, 1 thinly sliced shallot, garlic, ginger, turmeric and sugar in a mortar. Pound until a paste forms. Stir in 2 tbs of the fish sauce. Place fish in a glass bowl. Pour over dill mixture. Turn to coat. Cover. Set aside for 10 minutes to marinate.
2. Meanwhile, place noodles in a large bowl. Cover with boiling water. Use a fork to separate noodles. Drain. Refresh under cold running water. Transfer to a bowl. Drizzle with 1 tsp of the oil. Toss to coat. Stir lime juice, extra sugar and remaining fish sauce in a bowl until sugar dissolves. Slice remaining shallots into 5cm pieces.
3. Drain excess marinade from fish. Pat fish dry with paper towel. Heat 2 tsp of remaining oil in a non-stick frying pan over medium-high heat. Cook fish, turning, for 6 minutes or until golden and slightly crisp. Transfer to a plate. Allow to rest for 2 minutes. Flake. Heat remaining oil in pan over medium-high heat. Stir in shallot for 2 minutes or until tender crisp. Stir in remaining dill for 30 seconds or until just wilted.
4. Divide noodles among bowls. Top with fish and shallot mixture. Drizzle with lime juice mixture. Sprinkle with peanuts and chilli. Serve with lime wedges.

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