- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
MethodUsing mortar and pestle, mash shallots with garlic to make paste. (Or very finely chop with knife.) Stir in dill, fish sauce, vinegar, water, oil, ginger, turmeric and pepper; spread all over fish. Cover and refrigerate for 1 hour.
Noodle Sauce: Meanwhile, whisk sugar with 2/3 cup (150 mL) hot water until dissolved; let cool. Stir in carrot, fish sauce, lime juice, vinegar and chili pepper; set aside.
Pickled shallots: Meanwhile, in small bowl, combine shallots, vinegar and sugar; set aside.
Broil fish on greased broiler pan until nicely charred and flakes easily when tested with fork, 8 to 10 minutes. Cut into 4 portions.
Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 2 minutes. Drain and rinse under cold running water. Drain well; shake. Set aside to air-dry.
Divide noodles among 4 large bowls. Top with bean sprouts, coriander, fish and pickled shallots; sprinkle with peanuts. Serve with noodle sauce, adding as desired and tossing to coat.
Nutritional facts Per serving: about
- Sodium 1145 mg
- Protein 32 g
- Calories 513.0
- Total fat 15 g
- Potassium 695 mg
- Cholesterol 50 mg
- Saturated fat 2 g
- Total carbohydrate 66 g
- Iron 16.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 14.0
- Vitamin C 22.0