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.