1. Mix minced shallots, fish sauce, curry powder, ginger, turmeric, cayenne and garlic. 2. Rinse fish and pat dry. 3. Place fillets and shallot mixture in a large plastic bag, turn to coat. 4. Refrigerate and marinade at least 30 min. 5. up to 24 hours. 6. Lightly coat fillets with oil and place on foil. 7. Grill on high heat, turning once, until barely opaque but still moist-looking in center of thickest part, 4-8 min. 8. total. 9. Divide lettuce, bean sprouts, cilantro between 6 deep wide bowls. 10. Mound noodles over vegetables. 11. Lay a fish fillet on each mound of noodles. 12. Sprinkle peanuts, green onions, dill and fried shallots over the top. 13. Drizzle with dipping sauce and pass remaining sauce in bowl. 14. Fried shallots-Saute 1 c. 15. thinly sliced shallots in 2 tbsp. 16. salad oil in a 10 inch skillet until golden, 6-10 min. 17. Vietnamese Dipping Sauce-Mix 1/2 cup water, fish sauce, vinegar, lime juice, sugar, garlic. 18. Add chili to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
