Hanoi-style sole with rice noodles and mango salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 670 Calories/Serving

25–40 Minutes

Inspired by the Hanoi specialty known as chả cá lã vọng, this fish dish brings together the unusual combination of turmeric, scallions, and dill.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces flat rice noodles
Fish options:
2 wild sole fillets (about 5 ounces each)
2 wild Alaskan halibut fillets (about 6 ounces each)
2 teaspoons ground turmeric
1 organic semi-ripe mango
1 organic lime
3 organic scallions
4 or 5 sprigs organic fresh dill
3 tablespoons cashews
1 tablespoon fish sauce
Sunbasket pineapple-anchovy blend (pineapple - fresh lime juice - fish sauce - anchovy paste - coconut sugar - fresh garlic)

Nutrition per serving

Calories 670, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1670mg (73% DV), Total Carb. 102g (37% DV), Fiber 6g (21% DV), Total Sugars 31g (Incl. 2g Added Sugars, 4% DV), Protein 31g
Contains: Fish (anchovy), Tree Nuts (cashew, coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and set aside.
While the water heats and the noodles cook, prepare the fish.

Prep and marinate the fish

Prep and cook instructions are identical for both fish options.

Pat the fish dry with a paper towel; cut the fillets crosswise into 2-inch-wide strips and season lightly with salt and pepper.

In a large bowl, stir together the turmeric and 1 tablespoon [2 TBL] oil; season generously with salt. Add the fish and gently toss to coat. Let stand while you prepare the remaining ingredients and the salad.

Prep the remaining ingredients; make the mango salad

Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise into half-moons.
Zest and juice the lime, keeping the zest and juice separate.
Trim the root ends from the scallions; cut the scallions on the diagonal into 1½-inch lengths; set aside for the fish.
Coarsely chop the dill; set aside for the fish.
Using the bottom of a bowl or cup, lightly crush the cashews for garnish.

In a medium bowl, stir together the mango, fish sauce, lime zest, and 2 tablespoons [¼ cup] lime juice. Let stand while you cook the fish.

Cook the fish

In a large frying pan over medium-high heat, warm ¼ cup oil until hot but not smoking. Working in batches if needed, add the fish and marinade and cook until the fish begins to turn opaque, 1 to 2 minutes. Turn the fish, add the scallions, and cook until the fish is opaque and flaky and the scallions are starting to soften, 1 to 2 minutes. Remove from the heat and stir in the dill; season to taste with salt and pepper. Using a slotted spoon or tongs, transfer the fish, scallions, and dill to a plate; set aside the cooking oil for serving.

Serve

Transfer the noodles to individual bowls and top with the fish. Spoon 1 to 2 teaspoons reserved cooking oil over each bowl (or more as desired), any remaining herbs, and as much pineapple-anchovy blend as you like. Garnish with the cashews and serve the mango salad on the side.

Kids Can!

Time the rice noodles.
Stir the marinade for the fish.
Juice the lime.
Crush the cashews.
Garnish with the cashews.

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