|Fish Vermicelli with Dill and Pineapple Anchovy Sauce|
Fish Vermicelli with Dill and Pineapple Anchovy Sauce
for the fish- 1 1/2 pounds skinless fish fillet (cod or bass*)
- 1 cup canola oil
- 1/4 cup fish sauce
- 1 teaspoon turmeric powder
- 6 cups cooked rice stick vermicelli noodles
- 1 cup fresh dill, picked, large stems removed
- 1 1/2 cups green onion, 2-inch julienne
- 4 tablespoons peanuts, roasted, chopped
for the pineapple anchovy sauce- 1/4 cup anchovy paste
- 1/2 cup fresh pineapple, diced
- 2 garlic cloves
- 1 - 2 Thai chilies
- 2 teaspoons fresh lime juice
- 2 teaspoons sugar
Whisk together canola oil, fish sauce and turmeric powder. Place fish in marinade. Let it marinate for 5 minutes, but no more than 10 minutes.
For the Pineapple-Anchovy Sauce
Combine anchovy paste, pineapple, garlic, Thai chilies, lime juice and sugar in a blender. Blend until smooth. Taste and adjust seasoning with Thai chilies, sugar and lime juice.
Cook rice noodles according to package directions. Divide noodles among four serving plates. Set aside.
Heat the 12" nonstick shallow fry pan on medium-high heat. Add half of the fish to the pan and turn heat down to medium. Cook about 30 seconds. Using a fish spatula, carefully turn fish pieces over and cook about 30 seconds more. Add half the dill and green onion. Saute about 20 seconds or until greens are wilted. Carefully place fish and greens over two plates of vermicelli. Repeat with remaining fish.
Drizzle 1 - 2 tablespoons of pineapple-anchovy sauce over fish and noodles. Garnish with 1 tablespoon of chopped peanuts. Serve immediately