Vietnamese-style fish with noodles
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Vietnamese-style fish with noodles
Balancing sweet, salty, sour and spicy flavours, this Vietnamese style noodle bowl delivers a real taste explosion.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
481Kcal
Fat
15gr
Saturates
3gr
Carbs
168gr
Sugars
20gr
Fibre
4gr
Protein
33gr
Salt
4.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 260g pack Taste the Difference cod loins
- 15g ginger, finely grated
- 10g turmeric, finely grated
- 2 garlic cloves, grated
- 1 lemongrass stick, finely chopped
- 2 lime leaves, finely chopped
- 1 tsp sugar
- 1 tbsp fish sauce
- 1 tbsp sesame oil
Step by step
- Pat the fish dry with kitchen paper. Put all the remaining ingredients up to and including the fish sauce in a mortar, then add half of the sesame oil and use a pestle to pound to a paste. Put the fish in a shallow dish and stir through the paste, turning the fillets to ensure they are well coated. Leave to marinate for at least 30 minutes.
- Cook the rice noodles according to pack instructions. Meanwhile, whisk together the fish sauce, lime juice, sugar, garlic and chilli oil in a small bowl.
- Heat the remaining sesame oil in a frying pan and fry the fish for around 6 minutes, then flip over and continue cooking for 2-3 minutes, or until cooked through.
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Meanwhile, toss the noodles with the dressing. Divide the lettuce and noodles between two bowls. Top with the fish and scatter over the fresh mint, peanuts and crispy onions.
*Use gluten-free crispy onions, if required.
