Tumeric & Dill Fish
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Tumeric & Dill Fish
Recipe by Brent Draper
Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins
Ingredients
2 fillets Coles Barramundi
1 tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, grated
1 tbs good-quality fish sauce
¼ cup coconut milk
1 tsp white sugar
100 g vermicelli rice noodles
2 large red chillies
1 bunch coriander
1 bunch dill
2 spring onion stalks
¼ cup roasted peanuts
½ cup fried shallots
1 lime
Splash of vegetable oil
Method
In a bowl, mix the turmeric, ginger, garlic, sugar, and fish sauce, then add the barramundi and let it marinate.
Meanwhile, soak the noodles in boiling water for 10 minutes, then strain.
To make the herb salad, in a small bowl, mix the herbs, peanuts, fried shallots, spring onions, and lime juice. Set aside.
Heat a large frying pan over medium-high heat, add a splash of vegetable oil, and cook the barramundi for 3 minutes. Flip the fish, pour in the coconut milk, and cook for a further 3 minutes.
To serve, place the vermicelli noodles on a plate, add the fish on top, drizzle the coconut sauce over the fish, and finish with the herb salad. Garnish with extra crispy shallots and roasted peanuts.
