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Vietnamese Red Snapper with Noodles

Orange-hued fish in a white bowl with green vegetables on it
Prep Time
6h
Cook Time
5 min
Yields
4 servings

Vietnamese spices enhance the sweet, nutty flavour of red snapper.

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ingredients

5
cloves garlic, sliced
4
stalk lemon grass, trimmed, pounded and halved lengthwise
2
habanero chilies, minced
1
large or 2 small shallots, sliced
2
Tbsp Asian fish sauce
2
Tbsp grated fresh ginger
1
tsp sugar
½
tsp ground turmeric
1
lb(s) red snapper fillet, skin removed, cut into 1 inch pieces
3
oz rice vermicelli noodles
cup vegetable oil
½
tsp salt
½
cup chopped fresh basil
½
cup chopped fresh cilantro
½
cup chopped fresh mint
½
cup sliced scallions
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directions

Step 1

In a 1-gallon resealable freezer bag, combine the garlic, lemon grass, habaneros, shallots, fish sauce, ginger, sugar and turmeric. Mix all the ingredients around in the bag, then add the fish and seal the bag. Shake to coat the fish in the marinade. Marinate in the refrigerator for 4 to 6 hours.

Step 2

Cook the rice noodles according to package directions. Quickly rinse in cool water, drain well and divide among 4 serving bowls.

Step 3

Heat the vegetable oil in a large saute pan over medium-high heat. When hot, add the fish along with its marinade. Remove the lemon grass and discard. Sprinkle the fish with the salt and cook, undisturbed, for 4 minutes. Flip the fish pieces over to lightly brown the other side, and cook another minute or so. Toss gently with a rubber spatula until all of the fish is cooked and the shallots are beginning to brown. Scatter the scallions, basil, cilantro and mint over the top. Spoon the fish over the rice noodles. Serve.

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