Turmeric Fish, Seared Dill, and Green Onion Noodle Bowl
I am not going to lie. I forgot about the seared dill fronds. And somehow thought it called for halibut instead of catfish or tilapia. However, the rest of the recipe was made as written. Really. And it was tasty! I would definitely make it again when making a bun bowl.
FISH
1 lb catfish, tilapia, or halibut
1 tbsp finely grated turmeric or 1½ tsp ground turmeric
2 tsp finely grated fresh ginger or galangal
1 ½ tbsp anchovy paste
1 ½ tsp fish sauce
1/3 c. sour cream
2 tbsp canola oil
½ c. chopped fresh dill fronds (or 1 tbsp dried dill if you forget)
3 green onions, white and green parts, thinly sliced
DIPPING SAUCE
1 tbsp anchovy paste
3 tbsp sugar
1/3 c. fresh lime juice
3 tbsp fish sauce
¼ c. water
1 - 2 tsp unseasoned rice vinegar (optional)
red pepper flakes to taste
GARNISHES
6 to 8 oz dried rice noodles (maifun) or thin rice sticks
Leaves from 1 head butter lettuce or 6 cups baby lettuce mix
1 small handful mint leaves and/or basil leaves
1 small handful cilantro leaves
½ c. unsalted, roasted peanuts
1 c. plain or sesame rice crackers, crushed
1 carrot, julienned or shredded
Pickled cabbage
Sesame seeds
Scallions, green part, chopped
DIRECTIONS
- FISH: Pat the fish dry with paper towels. Halve each fillet lengthwise and then cut each fillet half into fish fingers, roughly 1"x4". You may need to cut the pieces at an angle to get 4" chunks.
- In a large bowl, combine the turmeric, ginger, anchovy paste, fish sauce, sour cream, and 2 tbsp of canola oil. Add the fish and use your hands (or a spatula) to coat the pieces evenly. Cover and set aside to marinate while you prep the other components.
- Set the dill, green onions and 1/4 c. canola oil near the stove.
- Position an oven rack about 4" from the broiler and preheat the broiler for 20 mins. Line a baking sheet with aluminum foil and place a baking rack within the sheet.
- Arrange the fish pieces on the rack, laying them flat like a jigsaw puzzle. Broil for about 8 minutes, until the fish is sizzling and a little brown. Check after 5 minutes and rotate the pan if needed. Delicately loosen the fish and turn them over. Broil for 5-8 minutes more, until tinged brown on the 2nd side. Let cool for 3 to 5 mins. Transfer the fish to a serving platter and blanket with the dill and green onions.
- DIPPING SAUCE: In a small bowl, whisk together anchovy paste, sugar, and lime juice. Add the fish sauce and water and taste. If the sauce is too bitter, add vinegar 1 teaspoon at a time. Then add the chiles, stir, and set aside.
- GARNISHES: In a pot of unsalted water, boil the rice noodles until chewy tender. Drain. Rinse with cool water. Drain again for 5 mins. Arrange noodles in 2-3" nests for easy serving.
- Place noodles, lettuce, herbs, peanuts, dipping sauce, and crushed crackers at the table.
VEGAN SUBSTITUTION
Coconut Aminos + Seaweed --> Fish Sauce + Anchovy paste + extra salt
Add shiitake powder (ground dried shiitake mushrooms - you can do this in a blender)
