Recipe by Coastal Living April 2017

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Credit: Julie Soefer

Recipe Summary

total:
8 hrs 35 mins
active:
25 mins
Yield:
Serves 4 (serving size: 1 1/2 cups noodles, 3/4 cup greens, 1 piece fish)
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Ingredients

MARINADE
NUOC MAM (FISH SAUCE)
PICKLED RED ONION
NOODLE BOWLS

Directions

Instructions Checklist
  • Prepare the Marinade: Whisk together yogurt, shallot, garlic, ginger, jalapeño, lemon zest, lemon juice, dill, oil, turmeric, fish sauce, and sugar in a medium bowl. Add snapper, and submerge completely in Marinade. Cover and chill 8 hours or overnight.

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  • Prepare the Nuoc Mam: Stir together all Nuoc Mam ingredients in a bowl. Cover and chill up to 2 weeks.

  • Prepare the Pickled Red Onion: Stir together water, vinegar, sugar, salt, and star anise in a bowl. Add onion; cover and chill 8 hours or overnight. Store in refrigerator up to 2 weeks.

  • Prepare the Noodle Bowls: Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add rice noodles, and cook according to package instructions. Drain well, and place in a large bowl. Toss with 3/4 cup of the Nuoc Mam.

  • Remove fish from Marinade, letting any excess drip into bowl; discard marinade. Place fish on a lightly greased baking sheet. Roast fish in preheated oven until cooked through, 16 to 18 minutes.

  • Toss together cabbage and lettuce. Divide noodles among 4 bowls (about 1 1/2 cups each). Top each with about 3/4 cup cabbage mixture. Place 1 fish fillet in each, and top with 2 tablespoons Pickled Red Onion. Divide peanuts, dill, and scallions among bowls, and serve.

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