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Ingredients
1 pound monkfish or swordfish, cut into 4 steaks
1 tablespoon muoc mam (Vietnamese fish sauce)
1 ½ teaspoons powdered turmeric
1 ¼ tablespoons minced galangal root or ginger root
½ teaspoon fresh black pepper
2 tablespoons safflower or corn oil
1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
½ cup minced scallions
½ pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained
½ cup coarsely chopped fresh cilantro, stems trimmed
¼ cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped
Nutritional analysis per serving (4 servings)
3 grams carbs; 28 milligrams cholesterol; 161 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 381 milligrams sodium; 17 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
- Step 2
Heat a heavy skillet, add the oil, and heat until hot. Lay the fish in the pan, and sear over high heat for 5 or 6 minutes on each side until golden on the outside and cooked inside. Sprinkle the top with the fresh dill and scallions. Then remove.
- Step 3
To serve, arrange rice noodles in bowls, and place fish on top. Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.
Private Notes
Comments
Mix roughly equal amounts of lime juice, fish sauce, soy sauce and sugar (I prefer a little more lime and less sugar - adjust to taste). Season with a generous amount of grated ginger and garlic, add minced thai chiles or chile paste to your desired level of spice. You're looking for a balance of salty, sour, and sweet that pleases your palate, so play with it, but fish sauce is non-negotiable, so get a good one, like Red Boat. Some people add finely grated carrot or minced cilantro. Go wild.
For anyone else looking for the dipping sauce, it’s in here as “Vietnamese Dipping Sauce (Nuoc Cham” or at https://body-change.today/recipes/6587-vietnamese-dipping-sauce-nuoc-cham%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">