Last week, I shared with you guys my experience using (you can check out my full review here and sign up to get two free plates here). Since then, I’ve enjoyed several different meals throughout the week, and this Vietnamese-Style fish is one of my favorites. My husband hates fish, so I don’t cook it very often. Luckily, I was working from home one day and got to make lunch just for myself.  This dish is so easy to prepare and packs a ton of flavor, and I hope you enjoy it as much as I do.

Keep reading for the full recipe!


  • 4 fish filets (any mild white fish of your choice will do)
  • 2 tsp tumeric
  • 2 tsp ground ginger
  • 1 tbs fresh dill, chopped
  • 1 lime
  • 2 cloves garlic, minced
  • 3 scallions, trimmed and sliced
  • 1 tbs peanuts, chopped
  • 1 red Thai chile pepper, seeded and chopped
  • 3 tbs fish sauce
  • 4 oz. rice noodles
  • 2 tbs vegetable oil
  • salt & pepper to taste


  1. Bring 6 cups water to a boil in a large pot. Rinse fish, and pat dry with paper towel. Rub tumeric and ground ginger on both sides and set aside to marinate for at least 10 minutes.
  2. Meanwhile, rinse dill and roughly chop leaves, discarding stems. Halve lime. Mince garlic. Rinse scallions, trim and discard roots, and thinly slice.
  3. Roughly chop peanuts. Halve red Thai chile lengthwise, discard seeds, and thinly slice.
  4. In a small bowl, combine fish sauce, juice of 1 lime, half of chile, and 2 tablespoons water.
  5. Place rice noodles in a large bowl and pour over boiling water. Soak until tender, about 10 minutes. Drain and rinse under cold water for 30 seconds. Set aside.
  6. Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Season fish on both sides with salt and pepper. When oil is hot, add fish and sear until golden on bottom, about 2 minutes.
  7. Flip fish and immediately add dill, garlic, scallion, and remaining chile. Cook until fish is opaque and cooked through and vegetables have softened slightly, about 2 minutes more.
  8. Plate noodles and top with fish and vegetables. Spoon over sauce and garnish with peanuts just before serving.