Lunch · Vietnamese · 15 min
Vietnamese-Style Seatrout Rice Noodle Bowl with Scallion-Ginger Infusion
- Calories
- 202
- Protein
- 6g
- Carbs
- 19g
- Fat
- 10g
Ingredients
- 88.8 g rice noodles
- 278.8 g seatrout fillet
- 1 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 60 g scallion
- 30 g shallots
- 1 tbsp fresh ginger
- 60 ml rice vinegar
- 20 g sesame seeds
Method
- 01Bring a large pot of water to a boil. Cook the dry rice noodles according to package instructions for about 4-6 minutes until al dente, then rinse under cold water to stop cooking. Drain thoroughly and place in a serving bowl.
- 02In a small bowl, prepare the infusion dressing: combine the finely sliced shallots, minced fresh ginger, and light green/white portions of the sliced scallions with 60 ml rice vinegar and 0.25 tsp salt. Let sit for 10 minutes to quick-pickle and infuse.
- 03Pat the seatrout fillet dry and season both sides with remaining salt and black pepper.
- 04Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the seatrout fillet skin-side down and sear for 3 to 4 minutes per side until crisp and the interior reaches an internal temperature of 145°F (63°C), flaking easily with a fork.
- 05Remove the seatrout from the pan, gently flake or slice, and arrange over the cooked rice noodles.
- 06Spoon the scallion-ginger vinegar dressing evenly over the warm seatrout and cold noodles. Garnish with the reserved green scallion tops and toasted sesame seeds before serving.
- 07Cook the meat until all animal items reach an internal temperature of 165°F (74°C) in their thickest parts before serving.
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