According to Google translate, ‘kinh ngạc’ is amazing in Vietnamese and I do hope it is because this dish is a-mazing.
It’s got it all.
Healthy, hot, filling, so tasty.
Seriously, copy paste these ingredients and clear your schedule for tonight because this is going to make tonight – and every night you cook it – very special.
Mark Jensen of Red Lantern is a genius!
1kg ling fillets
8 spring onions (scallions)
4 garlic cloves
1 tbsp ground turmeric
2 tsp hot curry power
2 tbsp plain yoghurt
1/2 cup fish sauce
3 tablespoons sugar
3 tbsp vegetable oil
1 bunch dill
125g rice vermicelli
1 cup fish stock
300g bean sprouts
- Cut the fish into 4cm pieces, place in a bowl and set aside.
- Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste.
- Add the paste, turmeric, curry powder, yoghurt, fish sauce, sugar, 2 tablespoons of the oil and a third of the dill, roughly chopped) to the fish and mix well. Cover and marinate in the refrigerator for 1 hour.
- Cook the vermicelli in boiling water for 5 minutes, turn off the heat and let sit for a further 5 minutes. Strain, refresh under cold water a set aside. (This may contradict instructions on pack, though don’t worry!).
- Thinly, diagonally slice 4 or 5 of the green spring onion stalks.
- Heat a large frying pan over medium heat, add the remaining oil and fry the fillets for 30 seconds on one side.
- Turn the fillets over, add the fish stock and simmer for 3-5 minutes until the fish is cooked through.
- Remove the fish and squeeze over the juice from the lemon.
- Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together, place into bowls and spoon over the fish fillets and sauce.