| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 5 cloves garlic, sliced
- 4 stalks lemon grass, trimmed, pounded and halved lengthwise
- 2 habanero chiles, minced
- 1 large or 2 small shallots, sliced
- 2 tablespoons Asian fish sauce
- 2 tablespoons grated fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon ground turmeric
- 1 pound red snapper fillet, skin removed, cut into 1-inch pieces
- 3 ounces rice vermicelli noodles
- 1/3 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup sliced scallions
Instructions
- 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.
- Cook the rice noodles according to package directions. Quickly rinse in cool water, drain well and divide among 4 serving bowls.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 418 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 42 mg |
| Sodium | 830 mg |
Reviews
I have prepared this with snapper, grouper cheeks and chicken. It’s a delicious blend of Asian flavors and gives me that flavor punch I am looking for. I love heat in my food and this delivers with the habanero peppers. A word of caution for those of you who like the temp more mild. You may want to cut back. You can always add more, however it can’t be removed! I added more ginger and red bell pepper. To cut the carbs I used zuchinni spirals. This is a keeper.
I suppose this is good, but her prep drives me crazy. Butchers the ginger root with a knife when all she has to do is peel it with a spoon. And tossing all those perfectly good scallions, just bad influence of all cooks, new and old.
We prepared this using Grouper and while really picante is was one of the best fish dishes my wife and I have eaten.
I confess I used chicken. I love asian cooking and my husband and I love anything spicy. But I’m not a big fish person. The only thing I did differently was add some chicken stock to the saute pan to loosen it a little and create more of a sauce/gravy for the noodles. It turned out wonderful.
This was a very tasty and light dish. I used jalapeños instead of habaneros and it had plenty of spice. I took the advice of the first review and only used 2 tablespoons of oil and it was plenty. The only thing I would try next time is to had some fish stock or wine at the end to make a light sauce, it was a tad on the dry side once you added it to the noodles.
This is delicious and a very easy, healthy weeknight meal. I used serrano chiles instead of habaneros as I was worried it might be a bit too spicy, it had plenty of kick without being overpowering. The fresh herbs and scallions brighten the dish and provide a nice balance. Agree that you do not need 1/3 cup of oil. I garnished the dish with some chopped cashews for texture. Definitely a recipe I will make again!
First of all, I love hot and spicy dishes and this is a 5 on a 5 scale…but watch out — it is not for everyone! It will set your taste buds on FIRE! My one critique is that 1/3 cup vegetable oil (actually I used peanut oil) is way too much…I used less than 1/4 cup and it was still too much. I would recommend two tablespoons which will allow the fish to get a golden crust. Otherwise, I love the heat and all the flavors of this dish!