Vietnamese fish and noodles recipe

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  • Serves 4
  • 25mins to prepare plus 15mins to marinade and 15mins to cook
  • 312 calories / serving
  • Healthy
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168001 Vietnamese Cha ca la vong HERO

Whisk together the sugar, lime juice, ginger and fish sauce in a mixing bowl until the sugar has dissolved. Add the sesame oil, whisk well and add the fish, allowing it to marinade for at least 15 minutes.

Preheat the grill to hot.

Remove the fish from the marinade and place on a lined baking sheet. Grill for 6-8 minutes, turning occasionally, until lightly coloured and cooked through. Towards the end of grilling, add the dill and pepper to warm through.

Arrange the rice noodles on serving plates and top with the pepper, peanuts, dill and chunks of fish. Serve immediately.

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  • Ingredients

  • 200g rice noodles, cooked as per package instructions
  • 200g white fish fillet, cut into chunks
  • 50ml sesame oil
  • 1tbsp lime juice
  • 1tbsp fish sauce
  • 1tbsp caster sugar
  • 1tsp fresh ginger, minced
  • 25g peanuts
  • 1 green pepper, de-seeded and julienned finely
  • dill leaves, to garnish
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  • Energy 1301kj 312kcal 16%
  • Fat 8.9g 13%
  • Saturates 1.4g 7%
  • Sugars 1.4g 2%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 42.7g Protein 13.6g Fibre 2.1g

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