Joe RoshkovskyVietnamese Kefir Fried Fish with Kaffir Lime and Vermicelli Noodles
Vietnamese Kefir Fried Fish with Kaffir Lime and Vermicelli Noodles is a flavorful and aromatic dish that combines the bold tastes of Vietnamese cuisine. This dish features fish fillets marinated in kefir and kaffir lime leaves, then fried to perfection. It is served with a bed of tender vermicelli noodles, fresh herbs, and a tangy Vietnamese dipping sauce that brings all the elements together in a delicious harmony. The use of kefir in the marinade not only tenderizes the fish but also infuses it with a slight tang that complements the citrusy notes of the kaffir lime.
Ingredients:
For the Fish Marinade:
– 500g white fish fillets (such as tilapia or catfish)
– 1 cup kefir
– 5-6 kaffir lime leaves, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon turmeric powder
– Salt and pepper to taste
For Frying the Fish:
– 1 cup rice flour
– 1/2 cup cornstarch
– Vegetable oil for frying
For the Vermicelli Noodles and Garnishes:
– 200g vermicelli noodles
– Fresh herbs (Thai basil, mint, cilantro)
– 1 cucumber, julienned
– 1 carrot, julienned
– 1/2 cup roasted peanuts, crushed
– Lime wedges for serving
For the Vietnamese Dipping Sauce (Nuoc Cham):
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 1/4 cup water
– 2 tablespoons sugar
– 1 clove garlic, minced
– 1 bird’s eye chili, finely chopped (optional)
Instructions:
1. Marinate the Fish:
1. Rinse the fish fillets under cold water and pat them dry with paper towels.
2. In a mixing bowl, combine the kefir, chopped kaffir lime leaves, minced garlic, fish sauce, soy sauce, sugar, turmeric powder, salt, and pepper.
3. Add the fish fillets to the bowl and coat them evenly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Vermicelli Noodles:
1. Bring a pot of water to a boil and cook the vermicelli noodles according to the package instructions.
2. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. Make the Dipping Sauce:
1. In a small bowl, combine the fish sauce, lime juice, water, sugar, minced garlic, and chopped chili (if using).
2. Stir until the sugar is completely dissolved. Adjust the seasoning to taste. Set aside.
4. Fry the Fish:
1. In a large shallow dish, mix the rice flour and cornstarch.
2. Heat vegetable oil in a large skillet or frying pan over medium-high heat.
3. Remove the fish fillets from the marinade and coat them evenly in the flour mixture.
4. Fry the fish fillets in the hot oil until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
5. Assemble the Dish:
1. Divide the vermicelli noodles among serving plates.
2. Top each plate with the julienned cucumber, carrot, and fresh herbs.
3. Place the fried fish fillets on top of the noodles.
4. Sprinkle with crushed roasted peanuts and serve with lime wedges and the nuoc cham dipping sauce on the side.
Enjoy your Vietnamese Kefir Fried Fish with Kaffir Lime and Vermicelli Noodles, a dish bursting with vibrant flavors and textures!
