Name: Vietnamese Cod with Rice Noodles, Bok Choy, Snap Peas, Dill & Peanuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 1.02 kg cod fillet; 2 small bunches fresh dill; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 3 limes; ⅓ cup peanuts, roasted unsalted; 1 ½ (227 g) pkgs sugar snap peas; black pepper; brown sugar; chili-garlic sauce; extra virgin olive oil; fish sauce; flat rice (pad thai) noodles; salt; turmeric, ground

Vietnamese Cod with Rice Noodles, Bok Choy, Snap Peas, Dill & PeanutsVietnamese Cod with Rice Noodles, Bok Choy, Snap Peas, Dill & Peanuts — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

9 baby bok choy

1.02 kg cod fillet

2 small bunches fresh dill

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

3 limes

⅓ cup peanuts, roasted unsalted

1 ½ (227 g) pkgs sugar snap peas

black pepper

brown sugar

chili-garlic sauce

extra virgin olive oil

fish sauce

flat rice (pad thai) noodles

salt

turmeric, ground

Instructions

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

Meanwhile, wash and dry the fresh produce.

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

Cut snap peas crosswise into ½-inch pieces. Add to the bowl with the bok choy.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add bok choy, snap peas, salt, and pepper; cook, stirring occasionally, until tender, about 6 minutes. Return veggies to the bowl and loosely cover with aluminum foil. (Reserve pot for later use.)

Meanwhile, peel and mince garlic. Place in a small bowl.

Juice limes into the bowl with the garlic. Add water, fish sauce, sugar, and chili-garlic sauce; whisk to combine the "nuoc cham" dressing and set aside.

Peel and mince ginger and additional garlic. Place both in a medium bowl along with oil, fish sauce, and spices. Stir to combine the spice oil.

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

Return the pot to medium-high heat. Add fish and spice oil; cook, turning occasionally, until golden brown and just cooked through, 5-6 minutes.

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

Shave dill leaves off the stems; discard stems and roughly chop the leaves.

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

To serve, divide rice noodles, veggies, and fish between plates or bowls; drizzle with dressing and sprinkle with peanuts. Enjoy!

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