Turmeric Roasted Cod With Rice Noodles

Turmeric Roasted Cod With Rice Noodles

Recommend pairing with an Argentinian Malbec

  • 1 small red or green chile, finely chopped
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced, divided
  • 1 lb rice noodles or lo mein noodles
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 4 tablespoons canola oil, divided
  • 1 ½ pounds boneless, skinless cod, cut into equal portions
  • Kosher salt, freshly ground pepper
  • 1 bunch of asparagus, ends removed, cut in half
  • ½ cup vegetable broth
  • 1 bunch of dill, very coarsely chopped (about 2 cups)
  • 4 scallions, white parts very thinly sliced lengthwise, green parts cut into 2-inch pieces
  • ½ cup cashews, coarsely chopped


Mix chile, fish sauce, lime juice, sugar, soy sauce, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves; set aside.

Cook noodles according to package directions. Drain and rinse with cold water.

Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl. Add fish and toss to coat; season with salt and pepper.

Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium heat until shimmering. Add fish and sear 1-2 mins per side. Transfer to baking dish and finish in oven at 375 for 6-10 minutes depending on thickness of fish.  While fish is cooking add asparagus to pan and sauté 2-3 mins, add broth and continue cooking. Add dill and scallion greens, toss a few times, add noodles and lime, soy mixture, continue to cook until heated through and sauce is slightly reduced 3-4 mins.

Divide noodle mixture into 4 plates or bowls. Top with fish, scallion whites, cashews, and lime wedge. 

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