Sea Bass with Rice Noodles in Tomato-Pineapple Brot

Name: Sea Bass with Rice Noodles in Tomato-Pineapple Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces rice vermicelli; 2 teaspoons vegetable oil; 2 garlic cloves, thinly sliced; 2 teaspoons finely grated peeled fresh ginger; 1 teaspoon Sriracha sauce or Asian chili paste; 1/2 red bell pepper, thinly sliced; 2 cups water; 1 cup tomato juice; 1/2 pound peeled fresh pineapple, cut into 1-inch pieces (1 cup); 2 tablespoons Asian fish sauce; 1 tablespoon fresh lime juice; Four 6-ounce skinless sea bass fillets; Salt and freshly ground pepper; 2 scallions, thinly sliced; 2 tablespoons chopped cilantro; 2 tablespoons chopped mint; 2 tablespoons chopped peanuts; 1 small carrot, shredded; Lime wedges, for serving

Servings: persons

6 ounces rice vermicelli
2 teaspoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons finely grated peeled fresh ginger
1 teaspoon Sriracha sauce or Asian chili paste
1/2 red bell pepper, thinly sliced
2 cups water
1 cup tomato juice
1/2 pound peeled fresh pineapple, cut into 1-inch pieces (1 cup)
2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
Four 6-ounce skinless sea bass fillets
Salt and freshly ground pepper
2 scallions, thinly sliced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons chopped peanuts
1 small carrot, shredded
Lime wedges, for serving

1
In a large bowl, cover the rice vermicelli with hot water.
2
Let stand until softened, about 10 minutes, then drain.
3
Heat the oil in a medium saucepan.
4
Add the garlic, ginger, Sriracha sauce and red bell pepper and cook over moderately high heat, stirring, until fragrant, about 2 minutes.
5
Add the water, tomato juice and pineapple and boil over moderately high heat for 10 minutes.
6
Stir in the fish sauce and lime juice.
7
Bring a large skillet of water to a simmer.
8
Season the sea bass with salt and pepper, add to the skillet and poach over moderate heat until just cooked through, about 5 minutes.
9
Using a spatula, transfer the fillets to a large plate.
10
Bring the water back to a boil over high heat.
11
Add the rice vermicelli and boil until al dente, about 1 minute.
12
Drain the vermicelli and transfer to shallow bowls.
13
Top with the sea bass fillets and ladle the tomato-pineapple broth all around.
14
Top with the scallions, cilantro, mint, peanuts and shredded carrot and serve right away, with lime wedges.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 ounces rice vermicelli, 2 teaspoons vegetable oil, 2 garlic cloves, thinly sliced, 2 teaspoons finely grated peeled fresh ginger, and more.

Yes, Sea Bass with Rice Noodles in Tomato-Pineapple Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bass with Rice Noodles in Tomato-Pineapple Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions