Stir-fried fish with dill and rice noodles (From Durham Times)
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Stir-fried fish with dill and rice noodles
5:55pm Thursday 16th February 2012 in Eating In
Stir-fried fish with dill and rice noodles
FORGET mundane healthy cooking, what every girl looking to drop a dress size needs is food she can get her teeth into. So says Jennifer Joyce, author of new book Skinny Meals In Heels. Here's one of her recipes.
INGREDIENTS
Serves four
1 small onion, coarsely grated
2 garlic cloves, chopped
2.5cm piece of ginger, finely chopped
2tsp ground turmeric
2tbsp fish sauce
2tbsp peanut oil
900g piece of skinless monkfish or tilapia fillet, cut into 4cm chunks
200g dried rice vermicelli noodles
6 spring onions, thinly sliced
40g roughly chopped dill stalks and leaves
METHOD
Chopped roasted peanuts, coriander sprigs, sliced red chilli marinated in rice vinegar and lime wedges, to serve.
Combine the onion, garlic, ginger, turmeric, fish sauce and one teaspoon of the peanut oil in a bowl.
Mix well, then add the fish and allow to marinate for ten minutes.
Meanwhile, place the noodles in a large bowl and pour over boiling water to cover well. Leave to sit for about five minutes or until tender, then drain.
Heat the remaining peanut oil in a large wok over high heat. Add the spring onion and dill and cook for one minute, then add the fish mixture.
Stir-fry for three to four minutes, or until the fish is cooked through.
Divide the noodles among bowls and serve the fish on top with its juices spooned over. Serve with a small sprinkling of peanuts, coriander, chilli vinegar and lime wedges.
Skinny Meals In Heels by Jennifer Joyce (Murdoch, £14.99)
