Hanoi-style sole with rice noodles and mango salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hanoi-style sole with rice noodles and mango salad

Great for Entertaining

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.

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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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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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