
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
Gluten-Free, Dairy-Free, Soy-Free
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
- 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
- Sun Basket pineapple-anchovy blend (pineapple - fresh lime juice - fish sauce - anchovy paste - coconut sugar - fresh garlic)
Nutrition per serving
Calories: 670, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 65mg (22% DV), Sodium: 1670mg (70% DV), Carbohydrates: 102g (34% DV), Total Sugars: 31g, Added Sugars: 2g (4% DV).
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
Wash produce before use
1
Cook the rice noodles
While the water heats and the noodles cook, prepare the fish.
2
Prep and marinate the fish
- Pat the fish dry with a paper towel; cut the fillets crosswise into 2-inch-wide strips and season lightly with salt and pepper.
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.
4
Cook the fish
Serve
Kids Can!
- Time the rice noodles.
- Stir the marinade for the fish.
- Juice the lime.
- Crush the cashews.
- Garnish with the cashews.