Food To Glow has created this classic and deeply aromatic Vietnamese-inspired fish dish, enhanced with the goodness of Tenderstem Royale®, turmeric and fresh dill. This flavourful plate will entice your palette and can be whipped up in under an hour.
INGREDIENTS
YOU’LL NEED:
- 180g Tenderstem Royale®
- 200g firm white fish
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 2 shallots grated or finely minced
- 2 garlic cloves grated or finely minced
- 2 tbsp grated ginger root
- 1 tsp fish sauce
- 2 tsp sugar or honey
- 2 tbsp rapeseed oil
- 2 tbsp rice flour
- 4 spring onions, sliced diagonally
- 20g fresh dill, plush extra to garnish
FOR THE SAUCE:
- 1 garlic clove, grated
- 1 bird’s eye chilli, deseeded and sliced
- 1 tsp honey
- 4 tbsp lime juice, plus wedges to serve
- 1/2 tsp fish sauce
METHOD
- Combine the turmeric, pepper, shallots, garlic, ginger, fish sauce, sugar and 1 tsp of the oil in a small mixing bowl. Add the fish pieces and turn until coated. Leave to marinate for half an hour.
- Make the sauce by combining the grated garlic, bird’s eye chilli, honey, lime juice and fish sauce in a small jug. Set aside.
- Heat 1 tbsp of the oil over a medium to high heat in a non-stick frying pan. Lightly coat the fish with the rice flour, and individually place in the pan, cooking for 3-4 minutes on both sides. Set aside and wipe the pan down.
- Add the remaining oil to the pan and heat on a medium to high temperature. Add the spring onions, Tenderstem Royale® and dill to the pan. Sauté for 3 minutes.
- Serve the Tenderstem Royale® with the fish, drizzled with the sauce, garnished with extra dill and with the lime wedges on the side. Delicious with rice or noodles.
Recipe by www.tenderstem.co.uk