Vietnamese Cod with Rice Noodles, Bok Choy, Snap Peas & Dill

Ingredients

• 9 baby bok choy
• 2.25 lb cod fillet
• 2 small bunches fresh dill (Leaves shaved from stems; stems discarded and leaves roughly chopped.)
• 6 cloves garlic (Peeled and minced; used in the dressing and spice oil.)
• 3 1-inch pieces ginger root (Peeled and minced.)
• 1 small bunch green onions (scallions) (Trimmed and cut crosswise into 1-inch pieces.)
• 3 limes (Juiced.)
• 8 oz sugar snap peas (Cut crosswise into 1/2-inch pieces.)
• 1 tsp black pepper
• 0.25 cup brown sugar
• 0.5 tbsp chili-garlic sauce
• 6.5 tbsp extra virgin olive oil (Used for the vegetables and spice oil.)
• 0.5 cup fish sauce (Used in the nuoc cham dressing and spice oil.)
• 15 oz flat rice (pad thai) noodles
• 1 tsp salt
• 0.5 tbsp turmeric, ground
• water (Added to the nuoc cham dressing; amount not specified.)

Steps

1. 1

   Fill a large pot halfway with hot tap water, cover, and bring it to a boil. Remove the pot from the heat, uncover it, and add the rice noodles. Soak for 10 minutes or according to the package directions, then drain in a colander and rinse under cold water.

2. 2

   Meanwhile, wash and dry all of the fresh produce.

3. 3

   Trim the baby bok choy and cut it crosswise into bite-sized pieces. Place the pieces in a large bowl.

4. 4

   Cut the snap peas crosswise into 1/2-inch pieces and add them to the bowl with the bok choy.

5. 5

   Preheat another large pot over medium-high heat.

6. 6

   When the pot is hot, add the olive oil and swirl to coat the bottom. Add the bok choy, snap peas, salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes.

7. 7

   Return the cooked vegetables to the bowl and loosely cover them with aluminum foil. Reserve the pot for later use.

8. 8

   Peel and mince the garlic. Place it in a small bowl. Juice the limes into the bowl, then add the water, fish sauce, brown sugar, and chili-garlic sauce. Whisk to combine the nuoc cham dressing and set it aside.

9. 9

   Peel and mince the ginger and the remaining garlic. Place them in a medium bowl with the olive oil, fish sauce, turmeric, and remaining spices. Stir to combine the spice oil.

10. 10

    Pat the cod dry with paper towels. Cut it into 2-inch pieces, add the pieces to the bowl with the spice oil, and stir to coat.

11. 11

    Return the reserved pot to medium-high heat. Add the fish and spice oil. Cook, turning the pieces occasionally, until the cod is golden brown and just cooked through, 5–6 minutes.

12. 12

    Meanwhile, using a clean cutting board, trim the green onions and cut them crosswise into 1-inch pieces.

13. 13

    Shave the dill leaves from the stems, discard the stems, and roughly chop the leaves.

14. 14

    When the fish is done, add the green onions and dill to the pot. Continue cooking, stirring frequently, until the dill is wilted and the green onions have softened, 2–3 minutes more. Remove the pot from the heat.

15. 15

    Divide the rice noodles, vegetables, and fish among plates or bowls. Drizzle with the nuoc cham dressing and serve.

Notes

The structured recipe lists 1/2 cup fish sauce, 1/2 tablespoon ground turmeric, 1 teaspoon salt, and 1 teaspoon black pepper; those authoritative quantities are used here. The amount of water for the dressing is not specified.

Nutrition per serving

• main
• Vietnamese-inspired
• seafood
• fish
• rice noodles
• stir-fried
• dairy-free