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Vietnamese-style monkfish with turmeric, rice noodles and herbs
Serves 4
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Ingredients
For the turmeric oil6 tbsp sunflower oil1 tbsp ground turmeric 1 garlic clove, not peeled and lightly crushedFor the monkfish200g/7oz vermicelli rice noodles600g/1lb 5oz monkfish, cut into 2cm/¾in cubes2 tbsp chopped fresh coriander 225g/8oz Asian leaves (Chinese cabbage or Chinese broccoli is ideal)1 bunch spring onions, bulb very finely sliced and green part cut into 4cm/2in lengths1 lemon, juice onlyVietnamese or Thai fish sauce, to tasteTo serve2 tbsp each fresh coriander, dill and mint, in separate bowlsVietnamese chilli sauceVietnamese or Thai fish sauce
Method
1. Prepare a turmeric oil by tipping the sunflower oil into a small heavy-based pan with the turmeric and garlic. 2. Heat slowly and gently until just simmering. Remove from the heat and allow to cool. Pour the oil through muslin or a coffee filter.2. Put the noodles into a large bowl and pour over enough boiling water to cover. Allow to stand for 3-4 minutes until soft then drain well. Stir through a little of the turmeric oil and set aside.3. Heat a wok until smoking hot. Add two tablespoons of the turmeric oil. Tip in the monkfish and stir-fry over a high heat for a minute or two until the fish is sealed. Add the rest of the oil, the coriander, Asian leaves and spring onions. Cook over a high heat for 2-3 minutes until the fish is cooked through and the vegetables have just wilted. Stir in the lemon juice and add a dash of fish sauce. 4. Divide the noodles between four bowls. Top with the fish. Lay your table with the bowls of fresh herbs and the fish and chilli sauces and leave your guests to dress the dish.
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