| Level: | Easy |
| Total: | 1 hr 31 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 6 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds, 4 ounces/ 1 kg ling fillets
- 8 spring onions (scallions)
- 4 cloves garlic
- 1 tablespoon ground turmeric
- 2 teaspoons hot curry powder
- 2 tablespoons plain yogurt
- 4 ounces/125 ml fish sauce
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 1 bunch fresh dill
- 4 1/2 ounces/ 125 g rice vermicelli, cooked
- 1 cup/ 250 ml fish stock
- 1 lemon
- 10 1/2 ounces/ 300 g bean sprouts
Instructions
- Cut the ling fillet into 1 1/2-inch/4 cm pieces, place in a bowl and set aside.
- Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste. Add the turmeric, curry powder, yogurt, fish sauce, sugar, 2 tablespoons oil, and a 1/3 of the dill, roughly chopped, to the fish and mix well.
- Cover and marinate in the refrigerator for 1 hour.
- Thinly slice 4 of the green spring onion stalks.
- Heat a large frying pan over medium heat, add the remaining oil, then fry the fish fillets on one side for 30 seconds.
- Turn the fillets over, add the fish stock and simmer for 3 to 5 minutes, until the fish is cooked through. Remove the fish and squeeze over the juice from the lemon.
- Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together.
- Place into bowls and spoon over the fish fillets and sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 222 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 5 mg |
| Sodium | 1609 mg |