Serves 4

Ingredients Follow Me on Pinterest

1 small onion

2 garlic cloves chopped

2.5cm piece of fresh ginger finely chopped

2tsp ground turmeric

2tbsp fish sauce

2tbsp peanut oil

900g piece of skinless monk-fish or tiapia cut into 4cm chunks

200g dried rice vermicelli noodles

6 spring onions thinly sliced

40g roughly chopped dill stalks and leaves

Chopped roasted peanuts, coriander sprigs,sliced red chilli marinated in rice vinegar and lime wedges to serve


  1. combine onion, garlic, ginger, turmeric, fish sauce and one teaspoon of peanut oil in a bowl. Mix well ten add fish and allow to marinate for 10 minutes
  2. meanwhile place the noodles in a large bowl and pour over boiling water to cover. Leave to sit for five minutes or until tender, then drain.
  3. Heat the remaining peanut oil in a large wok over high hear. Add the spring onion and dill and cook for one minute then add the fish mixture.
  4. Stir fry for 3-4 minutes or until the fish is cooked through
  5. divide the noodle among bowls and serve the fish on top with its juices spooned over
  6. serve with a smalls sprinkling of peanuts, coriander, chilli vinegar and lime wedges.


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Lynn Tulip is a career management and HR professional running her own HR consultancy. Her passion is working with individuals, helping them rekindle their work passion. Apart from loving food and fitness, she enjoys her ever growing family. Find her online or follow her @LynnTulip and @A4P_HR

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