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Andrea's Turmeric Fish Noodle Bowls
Recipe by: Andrea Nguyen, Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors (page 205), copyright 2019
Sana Javeri Kadri
We often see rice noodle bowls topped with beef, pork, chicken or shrimp, but this unusual one with fish caught my eye. Tilapia is marinated in a mix of sour cream, anchovy paste, fish sauce, ginger and of course, turmeric. Sour cream, you say? It sounds strange, but, trust, Andrea Nguyen, queen of Vietnamese cooking—when the fish is broiled, the natural sugars in the sour cream start to caramelize and the marinade acts as an aromatic protective coating, keeping the fish moist and flaky. The result is so succulent and fragrant that once it comes out from under the broiler, it’s hard not to sneak a little piece for yourself (no one’s looking, we won’t tell).
Whilst the complete noodle bowl is well worth the assembly, the fish is so good that it makes a stunning main (we would keep the fish fillets whole and follow the same marinating and broiling instructions) all by itself. Serve the whole, broiled fillets with a simple salad dressed with lime juice and olive oil. Or, come summer, we can’t wait to serve these alongside thick slices of heirloom tomato topped with herbs and Red Boat Fish Salt.
- Asha Loupy, recipe editor