Mr. Yashwanth Maurya (BCTCA 6TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients:
- 180g dried rice vermicelli
- 800g white fish fillets, sliced into 4cm wide strips
- 30 ml vegetable oil
- 10 ml lime juice
- 1 no red chilli, finely sliced
- 3 nos spring onions (scallions), cut into batons
- 3 nos sprigs of dill, cut into large pieces (but remove any large stems)
Marinade:
- 50 ml Sliced spring onion (scallions)
- 3 nos Garlic cloves
- 50 ml Fish sauce
- 10 gms Turmeric
- 5 gms Curry powder
- 5 gms Sugar
- 20 gms Vegetable oil
- 20 gms Dill leaves, finely chopped
Nuoc cham dressing:
- 25 gms White sugar
- 25 ml Fish sauce
- 20 gms White vinegar
- 2 no Garlic cloves, finely chopped
- 1 no Red chilli long, deseeded, finely chopped
- 20 gms Lime juice
Method
- Soak the vermicelli noodles in just boiled water for 2 minutes or until tender. Drain and divide among serving bowls.
- For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste. Stir through the remaining ingredients. Pour the marinade into a large bowl. Add the fish and toss to coat.
- Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes).
- Then gently turn the fish over, sprinkle over 2 tablespoons of water. Cover with a lid and cook for 2-3 minutes or until fish is just cooked.
- Scatter over most of the spring onion and dill (leave some for serving).
- Pour over lime juice and remove from heat.
- Boil the noodles and sauté them with sesame oil and chili flakes.
- Top noodles with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.