Vietnamese-Inspired Fish and Tenderstem® Purple with Turmeric and Dill
Method
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Combine the turmeric, pepper, shallots, garlic, ginger, fish sauce, sugar and 1 tsp of the oil in a small mixing bowl. Add the fish pieces and turn until coated. Leave to marinate for half an hour.
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Make the sauce by combining the grated garlic, bird’s eye chilli, honey, lime juice and fish sauce in a small jug. Set aside.
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Heat 1 tbsp of the oil over a medium to high heat in a non-stick frying pan. Lightly coat the fish with the rice flour, and individually place in the pan, cooking for 3-4 minutes on both sides. Set aside and wipe the pan down.
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Add the remaining oil to the pan and heat on a medium to high temperature. Add the spring onions, Tenderstem® Purple and dill to the pan. Sauté for 3 minutes.
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Serve the Tenderstem® Purple with the fish, drizzled with the sauce, garnished with extra dill and with the lime wedges on the side. Delicious with rice or noodles.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
