Vietnamese Inspired Ginger and Turmeric Fried Fish
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Vietnamese Inspired Ginger and Turmeric Fried Fish

with Dill, Mint and Sweet Chilli Rice Noodle Salad

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


1 pack(s)

Fish Pie Mix

(Contains Fish)

1 sachet(s)

Ground Turmeric

30 grams

Ginger Puree

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 bunch(es)


1 bunch(es)


48 grams

Sweet Chilli Sauce

220 grams

Rice Noodles

120 grams

Coleslaw Mix

Not included in your delivery

2 tbsp

Olive Oil for the Marinade

1 tbsp


1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2334 kJ
Energy (kcal)558 kcal
Fat22 g
of which saturates3.6 g
Carbohydrate63.6 g
of which sugars25.1 g
Protein27.3 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Bowl
Chopping Board
Rolling Pin
Medium Saucepan
Large Frying Pan



Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

In a medium bowl, combine the garlic, lime zest, turmeric, half the ginger puree and the olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the fish pie mix, toss to coat, then set aside.


Crush the peanuts in the unopened sachet using a rolling pin.

Roughly chop the dill (stalks and all).

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a medium bowl, combine the remaining ginger puree, half the sweet chilli sauce, half the juice from the lime and the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.


Boil a half full kettle.

Pour the boiled water into a medium saucepan on medium-high heat. Add the rice noodles and cook until warmed through, 1-2 mins. Use a fork to gently tease the noodles apart.

Drain in a sieve and run under cold water. Set aside.


Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the fish pieces to the pan and fry, turning the pieces regularly, until golden, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle. Don't worry if some of fish breaks apart. 


Add the remaining sweet chilli sauce to the pan and gently stir to coat the fish, 1 min.

Remove from the heat, then stir through half the dill.


Add the rice noodles, slaw mix, mint and remaining dill to the dressing bowl. Toss to coat.

Share the fish between your bowls. Serve the noodle slaw salad alongside. Sprinkle over the peanuts. 

Serve the remaining lime wedges alongside for squeezing over.