Turmeric Mackerel Skewers with Chilli Rice Noodles
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
For the noodles
- 200grams dried rice noodles
- 1tablespoons vegetable oil
- 1 red chilli, deseeded and finely sliced
- 6 spring onions, finely shredded
- 4tablespoons roughly chopped mint, plus extra to garnish
- 4tablespoons roughly chopped coriander leaves
- 3tablespoons chilli-roasted peanuts, roughly chopped
- 4 mackerel fillets, about 200 g each, trimmed and cleaned
- 1/2teaspoons ground turmeric
- 1tablespoons mild curry paste
- 2 lemons, juice only
- 1tablespoons sunflower oil
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 5
Put the fish fillets in a large, non-reactive shallow dish. Mix together the turmeric, curry paste, lemon juice and sunflower oil and pour over the fish. Season, then toss to mix well and set aside.
Step 2 of 5
Put the rice noodles in a heatproof bowl and pour over boiling water to cover. Leave to soak for 3-4 minutes, then drain and refresh under cold running water. Drain again and set aside.
Step 3 of 5
Thread 2 metal skewers through each fish fillet to keep them flattened while cooking, then place under a preheated medium-high grill for 6-8 minutes or until just cooked through.
Step 4 of 5
Meanwhile, heat the vegetable oil in a large wok or frying pan until hot, add the chilli, spring onions and drained noodles and stir-fry over a high heat for 2-3 minutes or until piping hot, then stir in the mint and coriander and season.
Step 5 of 5
Divide the noodles on to warm serving plates or into shallow bowls. Top each with the grilled fish and scatter over the chopped chilli-roasted peanuts. Scatter with extra chopped mint and serve immediately.
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