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Vietnamese-style Baked Fish with Turmeric, Dill & Noodles
Re-create Rukmini’s favourite Vietnamese dish ‘cha ca’, featured in her much-loved book, The Quick Roasting Tin. You’ll roast responsibly-sourced cod with turmeric, ginger, garlic and dill. Add green beans and spring onions. Finish with brown rice noodles, lime juice and chilli. All flavour, no fuss.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 handful of fresh dill
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 cod fillets (skin off) (Fish)
- 100g brown rice noodles (Brown Rice Flour, Water)
- ½ tsp turmeric
- 80g green beans
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 1 chilli (use half)
- 1 spring onion
- 2 pak choi
Nutritional Information
Calories: 574
Protein: 48g
Carbs: 49g
Fat: 22g
Ingredients
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 chilli (use a quarter)
- 0.5 tsp turmeric (use half)
- 80g green beans (use half)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 cod fillet (skin off) (Fish)
- 1 handful of fresh dill (use half)
- 1 spring onion
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 handful of fresh coriander (use half)
- 2 pak choi
Nutritional Information
Calories: 596
Protein: 50g
Carbs: 52g
Fat: 22g
Vietnamese-style Baked Fish with Turmeric, Dill & Noodles
Re-create Rukmini’s favourite Vietnamese dish ‘cha ca’, featured in her much-loved book, The Quick Roasting Tin. You’ll roast responsibly-sourced cod with turmeric, ginger, garlic and dill. Add green beans and spring onions. Finish with brown rice noodles, lime juice and chilli. All flavour, no fuss.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. In a large mixing bowl, combine 1 tbsp oil, the turmeric, ginger & garlic paste and half the tamari. Mix well. Add the cod to the bowl and toss to coat.
- Quarter the pak choi lengthways. Thinly slice the spring onions. Trim and halve the green beans. Add the veg to a large roasting tin (big enough to hold everything in one layer) and toss with 1 tbsp oil. Add the fish to the tray and pour over any liquid from the bowl. Roughly chop the dill, scatter over the fish and bake for 15-17 mins, until the fish is cooked through.
- While the fish is cooking, make the dressing; mix the remaining tamari and juice from half the lime in a small bowl. Roughly chop the coriander and peanuts. Thinly slice the chilli.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under hot water.
- Once the fish is cooked, remove from the tray. Mix the noodles and dressing into the remaining veg. Serve on plates with the fish on top. Scatter over the peanuts, coriander and chilli (to taste).
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