TURMERIC & DILL FISH SALAD - Cuisine Magazine - From New Zealand to the World
TURMERIC & DILL FISH SALAD FIONA SMITH Serves 4 Preparation 20 min Cook 4 min Ingredients 2 teaspoons palm or […]
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Ingredients
- 2 teaspoons palm or brown sugar
- juice of 2 limes
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- 2 chillies, sliced
- 200g thin dried rice stick noodles
- ¼ iceberg lettuce, sliced
- ¼ cucumber, sliced
- 1 small fennel bulb, thinly sliced
- 3 tablespoons peanut or sunflower oil
- 600g firm white fish fillets, cut into bite-size pieces
- 6cm piece fresh turmeric, grated or 1½ teaspoons ground turmeric
- 4cm piece ginger, grated
- ½ teaspoon salt
- 1 cup fresh dill or fennel fronds
- 4 spring onions, sliced
- 1 cup fresh herbs such as Vietnamese mint, Thai basil, coriander
- ½ cup peanuts, blanched, roasted and chopped
- 2 limes, cut into quarters, to serve
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