Vietnamese fish curry

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• SamHam

  03 March 2011

  SamHam commented on this recipe

  I'm really sorry if I'm being a little daft, but are u meant to fry the fish, chilli, garlic and ginger first or just cook in the stock? Thanks

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• SamM1

  03 March 2011

  SamM1 commented on this recipe

  SamHam - just cook (poach) it all in the stock, no need to fry first .

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• Rachel.a

  03 March 2011

  Rachel.a commented on this recipe

  is the calroy content right? and is that the precooked vermicelli weight?

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• Janey

  03 March 2011

  Janey commented on this recipe

  This was sooooooo good! :-)

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• SamHam

  03 March 2011

  SamHam commented on this recipe

  Thanks SamM1 I will give that a try... :)

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• Angela

  04 March 2011

  Angela commented on this recipe

  What is the fish sauce part? Is this the poaching liqueur or an additional ingredient I dont know about!!

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• SamM1

  08 March 2011

  SamM1 commented on this recipe

  Angela - it's an additional ingredient. Sold in most stores - Tesco stock it in the same aisle as noodles, soy sauce etc. Hope this helps!

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• Sarah

  09 March 2011

  Sarah rated this recipe

  

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• Clairvoyant

  15 March 2011

  Clairvoyant commented on this recipe

  Really tasty. I think I will try adding some spring onions and other veggies next time.

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• hungry eyes

  13 May 2011

  hungry eyes rated and commented on this recipe

  

  I chose to make this as a healthy option, but did wonder if it'd be a bit bland and slimy and not fill me up, but I needn't have worried - it was really tasty and filling. It also takes only 15 minutes from getting the ingredients out of the fridge to sitting down to eat. I halved the amount of fish and noodles, but kept the other ingredients roughly as given, which gave a chilli kick that I liked. A really good midweek option that I'll make again.

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• phwiiii

  15 May 2011

  phwiiii rated and commented on this recipe

  

  I found this a bit bland. Don't think i'll repeat.

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• Gina Hearn

  12 June 2011

  Gina Hearn commented on this recipe

  What is this doing in the British recipe section?

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• Heidi

  25 August 2011

  Heidi rated and commented on this recipe

  

  A bit disappointing. There's something in there but the flavours aren't balanced (1tsp sugar and 2 dsp fish sauce mixed in helped) but it's too soupy and the sauce needs thickening and given some richness somehow.

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• Jersey-Jo

  22 September 2011

  Jersey-Jo rated and commented on this recipe

  

  SO simple, SO quick and SO yummy! I didn't find this bland at all I would strongly recommend for a mid week dinner.

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• Jen_Atkinson

  25 September 2011

  Jen_Atkinson commented on this recipe

  I was really looking forward to trying this but it was bland and disappointing. Also it wasn't a curry at all. Won't be making it again :(

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• Cassandra Lane

  25 September 2011

  Cassandra Lane rated this recipe

  

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• Quang Truong

  06 November 2011

  Quang Truong commented on this recipe

  This isn't a Vietnamese recipe. Sorry but it did not taste good.

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• bakerDan

  14 November 2011

  bakerDan commented on this recipe

  The nutritional information is clearly wrong. The calories from the fat content alone would be 108, providing the fat content is correct....

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• Babka the Brave

  21 February 2012

  Babka the Brave rated and commented on this recipe

  

  Don't let the name fool you! For those who think this is bland, notice how there are no spices, curry powder or paste among the ingredients - it's not going to be a 'curry'. It's quite light and delicate but very satisfying and you can't beat it for speed. I did put in some sugar snap peas though, which really added to it, and I imagine it would be nice with baby corn or bok choy as well. And maybe twice the ginger. There's room for improvement here, but I think this is quite a nice starting idea when you feel like something light and hassle-free.

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• GeorgiasMum

  24 February 2012

  GeorgiasMum commented on this recipe

  Yes but the fat is unsaturated, making it healthier and liter, meaning there will be less calories than it it was saturated fat. This looks great as a summer meal. Been looking for a different fish meal for a while.

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Ingredients

• 400g skinless white fish fillet, cut into big chunks
• 1 green chilli , finely sliced
• 1cm piece ginger , grated
• 1 garlic clove , finely sliced
• 200ml chicken or fish stock
• 2 limes , 1 juiced, 1 halved
• big bunch coriander , chopped
• fish sauce , to season
• 150g rice vermicelli , cooked following pack instructions

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

Ingredients

• 400g skinless white fish fillet, cut into big chunks
• 1 green chilli , finely sliced
• 1cm piece ginger , grated
• 1 garlic clove , finely sliced
• 200ml chicken or fish stock
• 2 limes , 1 juiced, 1 halved
• big bunch coriander , chopped
• fish sauce , to season
• 150g rice vermicelli , cooked following pack instructions

PER SERVING

112 kcalories, protein 19.9g, carbohydrate 5.8g, fat 12 g, saturated fat 0.1g, fibre 0.3g, salt 1.03 g

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