Weekly Meal Plan – Winter Week 11, 2021
Minestrone / Curried Chicken & Rice / Turmeric Fish / Smokey Pulled Pork / Leftover Pork Nachos
Vietnamese Tumeric Fish
Ingredients
Tumeric Fish
- 500 g firm white fish - cut into 2cm cubes
- 2 tsp ground tumeric
- 2 garlic cloves - minced
- 2 tbsp ginger - finely grated
- 1 tbsp fish sauce
- 1 shallot - finely diced
- 2 tbsp oil
- ⅓ cup roasted peanuts - roughly chopped
- 1 bunch dill -roughly chopped
Rice Noodle Salad
- 200 g thin rice noodles
- 1 lebenese cucumber - julienned
- 1 large carrot - julienned
- 1 bunch choy sum - roughly chopped
- ¼ cup mint - roughly chopped
- ¼ cup coriander - roughly chopped
- 2 spring onions -
Dressing
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 2 tsp sugar
- 1 garlic cloves - crushed
Instructions
- In a bowl combine the fish, tumeric, garlic, ginger, fish sauce, shallots, 1tbsp dill and 1tbsp olive oil to marinate.
- Combine the ingredients for the dressing in a small bowl.
- Cook rice noodles in a pot of boiling water for 6 minutes. Drain and set aside.
- Heat a large fry pan with 2 tbsp oil over medium high heat. Add fish and the marinade and cook for 3-4 minutes, or until just cooked through. Transfer to a plate.
- Add the choy sum, peanuts and dill to the pan with a splash of water and cook for a minute, or until wilted.
- In a bowl combine the rice noodles, carrot, cucumber, half the mint, corriander and dressing.
- Divide the rice noodle salad, fish and choy sum amongst the bowls. Drizzle over any pan juices. Garnish with extra mint, coriander, dressing and fresh chillies.
Tips and Variations
Vegetarian - Use Tempah instead of Fish
Low Carb - Replace rice noodles with konjac noodles
