Halibut vermicelli with dill and pineapple-anchovy sauce from Vietnamese Home Cooking by Charles Phan

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Notes about this recipe

  • sosayi on May 29, 2018

    Weeknight friendly, this dish explodes with flavor. The pineapple anchovy sauce is made in the blender and used to dress the noodles and top the fish. It calls for a thicker, special fish sauce, but I just added whole anchovies with regular fish sauce and that seemed to work just fine. I used thicker black rice noodles, which looked quite pretty with the sauce and fish and still cooked in 4-5 minutes. Phan's directions on rinsing the noodles in cold, then hot, then cold water again worked amazingly well for making the noodles not stick/clump together. Halibut fillets are quickly cooked on the stove-top in their marinade (that you only need to marinate for 5-10 minutes in advance). Roughly chopped dill and scallions (it calls for only white/light green parts, but I used the whole thing) are added at the end of the fish cooking to wilt/cook lightly. Top with chopped peanuts and done! We'll make this again for sure... absolutely delicious.

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