Catfish with ginger and rice noodles

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 16 G., saturated fats 2 G., proteins 27 G., carbohydrates 58 G., fiber 3 G., cholesterol 78 mg, sodium 913 mg, sugar 5 G.

Always keep turmeric on hand: this super spice contains curcumin, which has powerful anti-inflammatory and antioxidant properties. Turmeric also adds a delicious golden hue and a pleasant spicy flavor to dishes, which pairs beautifully with ginger. Marinate catfish fillets in spices and fish sauce and pan-fry them with bell peppers and green onions. Serve with rice noodles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

600 g catfish fillet, cut into 7 cm cubes.
2 tbsp + 1 tsp fish sauce
2 tsp peeled and grated ginger root
1 teaspoon ground turmeric
1 tbsp + 2 tsp vegetable oil
1 tbsp freshly squeezed lime juice
1 tbsp. sugar
1-2 tsp garlic chili sauce + extra for serving
1 package (240 g) of dry rice noodles
1 red bell pepper, thinly sliced
6 green onions, cut into 5cm pieces.
1 cup fresh dill and/or cilantro, tightly packed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the catfish fillets, 1 tablespoon of fish sauce, 1 teaspoon of ginger, turmeric, and 1 teaspoon of vegetable oil; marinate for 15 minutes.
In a small bowl, combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, lime juice, sugar, and chili garlic sauce; set aside.

When the water comes to a boil, turn off the heat, add the noodles, and stir. Let stand until the noodles are tender, 2-3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon of vegetable oil and half of the prepared sauce and stir; divide among 4 bowls.
In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the fish and cook until browned, 2-3 minutes per side; transfer to a plate. Add the bell pepper and green onions to the skillet and cook for 1-2 minutes. Add half of the greens.
Place the fish and vegetables on top of the noodles and sprinkle with the remaining herbs. Drizzle with the remaining sauce and serve with a side of garlic chili sauce.

Categories:

recipe / Calorie content of prepared meals / Main courses / Fish and seafood / Food Network - recipes

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