Serves 4
Ingredients
- 4 tsp ground turmeric
- 2 Tbsp rice bran oil
- 4 fish fillets, we used tarakihi trimmed and each fillet cut into 2 portions
- Combine turmeric and oil into a shallow dish and coat fish portions.
- 100g rice vermicelli noodles
- 4 large shallots, peeled and diced
- 2 garlic cloves, peeled, finely diced and crushed with the back of your knife
- 1 large fennel bulb, washed and sliced
- ½ cup water
- 1 ½ Tbsp raw sugar
- 4 Tbsp fish sauce
- 3 fresh red chillies, finely sliced
- 4 Tbsp lime juice
- ¼ cup roasted peanuts
- Coriander and lime wedges to garnish
Method
- Place noodles into large bowl and cover with boiling water. Leave for 10 minutes or until cooked. Drain and toss with 2 Tbsp rice bran oil. Set aside.
- Heat a pan over medium heat, add rice bran oil and sauté shallots until starting to colour. Add garlic and sauté for a further 1 minute. Add sliced fennel and continue to cook for 5 minutes, stirring occasionally to prevent from sticking, add more oil if needed.
- When fennel is starting to soften add 1/2 cup of water, sugar and fish sauce.
- Simmer for a further 5 minutes.
- Place turmeric fish into the pan on top of the braising vegetables and cover with a lid. Cook for 2 minutes, then turn the fish and then cook for a further 2 - 3 minutes.
- Remove fish and cover to keep warm.
- Add cooked vermicelli noodles to the pan and mix with the braising liquid and vegetables.
- Stir through chillies and lime juice to taste.
Plating
Place noodles onto plate and cover with braising liquid and vegetables. Place 2 pieces of fish on top and garnish with peanuts, coriander and lime wedges.
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