A classic and deeply aromatic Vietnamese fish dish, enhanced with the goodness of Tenderstem®️ Royale, turmeric and fresh dill. Suitable for a midweek meal for two.
- 200 g firm white fish I used monkfish
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 2 shallots grated or finely minced
- 2 garlic cloves grated or finely minced
- 2 tbsp grated gingerroot
- 1 tsp fish sauce or light soy sauce
- 2 tsp honey or sugar
- 1 tsp rapeseed oil or safest cooking oil in your country
- 2 tbsp rapeseed oil (UK) or safest cooking oil in your country
- 2 tbsp rice flour or other flour
- 180 g Tenderstem® Royale e.g. one pack; thicker pieces halved
- 4 spring onions sliced diagonally, about 6 cm
- 20 g fresh dill
- garlic clove grated
- 1 bird's eye chilli deseeded and sliced
- 1 tsp honey or sugar
- 4 tbsp lime juice
- 1/2 tsp fish sauce or light soy sauce
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1. Combine the turmeric, pepper, shallots, garlic, ginger, fish sauce, sugar and 1 teaspoon of oil in a small mixing bowl. Add the fish pieces and turn until coated. Leave to marinate for half an hour.
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Make the Nuoc Cham Sauce by combining all the ingredients in a small jug. Set aside.
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Heat 1 tbsp of the remaining oil over a medium-high heat in a non-stick frying pan. Flick in a tiny bit of the rice flour. If it sizzles, the pan is ready. Take one piece of fish and sprinkle all over with some of the rice flour and add to the pan. Carry on with the rest of the fish. Cook on both sides until the fish is just cooked through. The timing will depend on fish thickness, but about four minutes on each side would probably be the maximum. Use a fish slice to lift the fish onto some waiting kitchen pepper. Wipe the pan.
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Add the remaining oil to the pan and heat to medium-high temperature. Add the spring onions Tenderstem® Royale and dill to the pan. Saute, turning a few times, for three minutes.
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To serve, add warm rice or rice noodles to two bowls and top with the Tenderstem® Royale and the fish. Drizzle over the sauce. Serve with extra dill and lime wedges.
Please use purple sprouting broccoli or broccolini if not in the UK, adjusting the cooking time upwards and trimming as required.
Vegetarians and vegans, I've not forgotten you! Turn this into a hearty side dish by steaming some new potatoes and marinating as for the fish! Use soy sauce, too.
This recipe is easily increased.
Why not swap the white fish for salmon? Or see my recipe from 2011 using salmon, lemon grass, lime and fresh turmeric. It is a recipe made for griddling. Ignore the dodgy photos!