This Vietnamese-style bowl pairs white fish with turmeric, dill, and rice noodles.
16 min prep 14 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Marinate the fish with turmeric, lime juice, fish sauce, grated ginger, and garlic for 8 minutes.
Soften the rice noodles in hot water for 5 minutes and drain.
Heat the pan and cook the fish for 6 minutes.
Add the dill and scallions and turn for 1 minute.
Add the noodles to the pan, mix with tongs so the fish pieces do not fall apart, and serve with the herbs.
💡 Tip: Briefly marinating the fish with turmeric softens the smell and distributes the color evenly. Cut the fish into thin pieces; 15 minutes gives turmeric color, while longer resting may firm the texture too much.
🍽️ Serving suggestion: Serve hot with lime and dill.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~324
kcal calories
27
g protein
39
g carbs
7
g fat
0.4g
Sugar
0.4g
Fiber
486.6mg
Sodium
0.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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