Donal Skehan’s Vietnamese turmeric and dill fish with rice noodles

A speedy and altogether different fish supper with a hit of chilli and herbs.

Donal Skehan Vietnamese turmeric and dill fish
Issy Croker


SERVES 4

2 tsp ground turmeric
3cm piece of ginger, peeled and grated
1 tsp caster sugar
2 tbsp fish sauce
500g sustainable cod loin, cut into chunks
100g vermicelli rice noodles
60ml sunflower oil
1 red chilli, finely chopped
large handful of dill fronds
large handful of coriander leaves
bunch of spring onions, shredded
2-3 tbsp unsalted roasted peanuts, chopped

1. Mix the turmeric with the ginger, caster sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5-10 minutes while you prepare the vermicelli noodles.

2. Soak the noodles in boiling water for approximately 10 minutes.

3. Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3-4 minutes until just cooked. Turn the fish carefully so it doesn’t break. Remove from the
heat and add the chilli, dill, coriander and spring onions and lightly toss together.

4. Drain the noodles and divide them between four bowls. Add the chilli-herb fish pieces, scatter with the chopped peanuts and serve.

Buy the book with 20 per cent off

All these great recipes are from Irish food writer and TV presenter Donal Skehan’s new cookbook, Super Food in Minutes, which is published by Hodder & Stoughton, price £25. As well as 90 brilliant, easy dishes, all ready in less than 30 minutes, it includes meal plans and nutrition counts. To order a copy for £20 until 22 September, call 0844 571 0640; p&p is free on orders over £15. Follow Donal on YouTube/donalskehan and at donalskehan.com.