Vietnamese Red Snapper with Noodles Recipe

Name: Vietnamese Red Snapper with Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cloves garlic, sliced; 4 stalks lemon grass, trimmed, pounded and halved lengthwise; 2 habanero chiles, minced; 1 large or 2 small shallots, sliced; 2 tablespoons Asian fish sauce; 2 tablespoons grated fresh ginger; 1 teaspoon sugar; 1/2 teaspoon ground turmeric; 1 pound red snapper fillet, skin removed, cut into 1-inch pieces; 3 ounces rice vermicelli noodles; 1/3 cup vegetable oil; 1/2 teaspoon salt; 1/2 cup chopped fresh basil; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh mint; 1/2 cup sliced scallions

Servings: persons

5 cloves garlic, sliced
4 stalks lemon grass, trimmed, pounded and halved lengthwise
2 habanero chiles, minced
1 large or 2 small shallots, sliced
2 tablespoons Asian fish sauce
2 tablespoons grated fresh ginger
1 teaspoon sugar
1/2 teaspoon ground turmeric
1 pound red snapper fillet, skin removed, cut into 1-inch pieces
3 ounces rice vermicelli noodles
1/3 cup vegetable oil
1/2 teaspoon salt
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup sliced scallions

1
In a 1-gallon resealable freezer bag, combine the garlic, lemon grass, habaneros, shallots, fish sauce, ginger, sugar and turmeric.
2
Mix all the ingredients around in the bag, then add the fish and seal the bag.
3
Shake to coat the fish in the marinade.
4
Marinate in the refrigerator for 4 to 6 hours.
5
Cook the rice noodles according to package directions.
6
Quickly rinse in cool water, drain well and divide among 4 serving bowls.
7
Heat the vegetable oil in a large saute pan over medium-high heat.
8
When hot, add the fish along with its marinade.
9
Remove the lemon grass and discard.
10
Sprinkle the fish with the salt and cook, undisturbed, for 4 minutes.
11
Flip the fish pieces over to lightly brown the other side, and cook another minute or so.
12
Toss gently with a rubber spatula until all of the fish is cooked and the shallots are beginning to brown.
13
Scatter the scallions, basil, cilantro and mint over the top.
14
Spoon the fish over the rice noodles.
15
Serve.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 5 cloves garlic, sliced, 4 stalks lemon grass, trimmed, pounded and halved lengthwise, 2 habanero chiles, minced, 1 large or 2 small shallots, sliced, and more.

Yes, Vietnamese Red Snapper with Noodles 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.

Vietnamese Red Snapper with Noodles

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