This recipe comes to us from the kitchen of Van Le-Hugh, Blue Chilli Kitchen.
Van was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.
Ingredients
- 800 g of firm white fish of choice
- 1 tsp turmeric
- 1/2 tsp galangal powder
- 2 tsp plain yogurt
- 2 tsp vegetable oil
- 1-2 bunches dill
- 1 bunch spring onion
- 100 g roasted, unsalted peanuts
- 1 packet dried rice noodles (thin)
- mixed herbs
Shrimp paste dipping sauce
- 2 tbsp Shrimp paste
- 2-3 tsp sugar
- 2 tbsp hot oil
- 1 lime
- 2 chillies
- 1 small clove of garlic, crushed
Method
Slice fish into bite-sized pieces(4cm) and about 1.5 cm thick.
To make marinade, pound white heads of spring onion in mortar. Add the following and mix into a paste:
turmeric & galangal powder, yoghurt, may add 1 tsp shrimp paste (optional)
Cover and marinate for 1 hour or overnight in fridge.
Slice spring onion and dill into lengths of 4cm.
Cook the rice noodles and allow to drain and cool.
Shrimp paste dipping sauce
Combine all ingredients.
Serving
At the table, place small gas stove in the middle and arrange the following dishes
around.
• Raw marinated fish
• Spring onion and dill
• Peanuts and rice noodles
• Shrimp paste dipping sauce
In bite-sizes, pan cook fish at table for 2-3 min, then add greens and peanuts. Serve each portion over rice noodles and drizzle a tsp of shrimp paste dipping sauce and enjoy.
Van Le-Hugh
Culinary Teacher, Blue Chilli Kitchen
Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.
van@bluechillikitchen.com.au
