Turmeric and dill tarakihi

Name: Turmeric and dill tarakihi
Cook time: 20 min
Yield: 2
Cuisine: South East Asia

with lime and coriander vermicelli noodles

Ready in around 20 mins

RECIPE FACT:

Based on the iconic Hanoi dish Cha Ca La Vong where a whole street in the old quarter is named after it, Cha Ca Street.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VERMICELLI NOODLES:
Place the vermicelli noodles into a heat-proof bowl and cover with boiling water from the kettle.Allow to sit for 6-7 mins then drain well into a sieve. Cut the noodle bunchonce through the middle with a pair of kitchen scissors.
2. TO PREPARE THE VEGETABLES AND THE FISH:
Trim the ends off the green beans and cut in half. Finely slice the spring onion on the diagonal. Remove the tarakihi fillets from their packaging and pat dry with a paper towel. Slice each fillet into 3 even pieces.
3. TO FINISH THE NOODLES:
Place the noodles and the mizuna into a serving bowl. Just before serving, pour in the lime and coriander dressing and toss to combine.
4. TO COOK THE BEANS AND FISH:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans and half the spring onion then cook for 1-2 mins then remove from the pan and cover to keep warm. Add the fish and cook for 1-2 mins on both sides. Pour in the turmeric and dill seasoning then cook for 30-60secs.
TO SERVE:
TO SERVE: Spoon the lime and coriander vermicelli into bowls then top with turmeric and dill Tarakihi and green beans. Sprinkle over remaining spring onion and peanuts and crispy shallots. Mix together to eat.