The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 4 barramundi fillets (Fish)
- 1 handful of fresh dill
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 6 radish
- 300g peas
-
4 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 40g mixed salad leaves
- 2 tsp turmeric
-
200g wide brown rice noodles(brown rice flour (84%), water)
- 1 handful of fresh mint
- 2 shallot
- 50g honey
Allergens
Contains:
Peanuts, Fish, Soya
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 139Kcal | 574Kcal |
| 582kJ | 2400kJ | |
| Fat | 4.3g | 18g |
| of which saturates | 0.9g | 3.9g |
| Carbohydrates | 15g | 63g |
| of which sugars | 3.9g | 16g |
| Protein | 10g | 42g |
| Salt | 0.29g | 1.2g |
| Fibre | 1.9g | 7.9g |
High protein
9 plants
Low sat fat
Vietnamese-style Turmeric Barramundi Noodles with Radish Salad
This Vietnamese-style noodle bowl stars our NEW responsibly-sourced barramundi, marinated in a fragrant blend of spices and roasted till flaky. Serve alongside wide brown rice noodles, to soak up all the flavour, and a pea & radish side salad, for extra crunch.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper / silver foil
- Pull out a large saucepan, a sieve, a medium bowl & a small bowl
Marinate the barramundi
- Roughly chop the dill. Thinly slice the shallots
- In the medium bowl, combine the turmeric, ginger & garlic paste, dill, shallot, half the honey, 1 tbsp oil and a pinch of salt
- Coat the barramundi in the turmeric mix and leave to marinate
Make the dressing
- Meanwhile, in the small bowl, combine the Asian paste with the remaining honey and 1 tsp oil
Roast & boil
- Lay the barramundi, skin-side up, onto the lined baking tray. Spoon over any remaining turmeric marinade, then roast for 18 mins, until cooked through
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water and return to the pan
Make the radish salad
- Roughly chop the peanuts. Thinly slice the radishes. Pick the mint leaves from the stalks and roughly chop
- Wash the medium bowl, then add the salad leaves, peas, radish and mint. Mix with half the dressing
Finishing touches & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Add the remaining dressing to the cooked noodles and toss to coat, then serve into bowls, with the radish salad alongside. Top with the barramundi (drizzling over any cooking juices from the tray). Garnish with the peanuts
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