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Poached Grouper with Sesame Rice Noodles and Lemongrass-Ginger Broth
Recipes
Poached Grouper with Sesame Rice Noodles and Lemongrass-Ginger Broth
8 servings
50 minutes total (Active 25 minutes)

Ingredients

  • 1 (8.8 oz) package vermicelli rice noodles
  • 2 tablespoons toasted sesame oil
  • 3 oz shallots
  • 6 cloves garlic
  • 2 red chili (or jalapeño) peppers, divided
  • 4 limes, for juice/wedges
  • 4 (4 oz) fresh grouper fillets (about 1 lb)
  • 3 tablespoons vegetable oil
  • 1 tablespoon lemongrass stir-in paste
  • 1 tablespoon ginger stir-in paste
  • 1 (28 oz) can whole tomatoes
  • 1 teaspoon kosher salt
  • 4 cups reduced-sodium vegetable broth
  • 1 tablespoon fish (or Worcestershire) sauce (+ more, optional for serving)
  • ½ bunch fresh cilantro
  • 0.25 oz fresh dill
  • ½ cup sliced fresh green onions
  • Sesame seeds (optional for serving)

Steps

    1. Place noodles in large bowl and cover with hot water. Stir to separate, then soak 15 minutes (do not oversoak); drain and transfer to medium bowl. Add sesame oil and toss to coat well; set aside.
    2. Chop shallots and garlic finely. Chop 1 chili pepper finely, removing seeds and membranes. Juice 2 limes (2 tablespoons); cut remaining 2 limes into wedges. Cut fish into 1-inch cubes (wash hands).
    3. Preheat vegetable oil in large stockpot on medium 2–3 minutes. Stir in shallots, garlic, chopped chilies, lemongrass paste, and ginger paste; cook 4–5 minutes, stirring occasionally, until vegetables have softened.
    4. Stir in tomatoes (do not drain); cook and stir 8–10 minutes, smashing tomatoes until they begin to break down and mixture thickens slightly. Add salt and broth; bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
    5. Stir fish gently into soup; cover and cook 3–5 minutes until fish flakes easily and is 145°F. Stir in lime juice and fish sauce. Chop cilantro (½ cup) and dill (2 tablespoons) finely. Slice remaining 1 chili thinly, removing seeds and membranes if desired. 
    6. Divide noodles among serving bowls. Top evenly with broth mixture, cilantro, dill, green onions, and sliced chilies. Garnish with sesame seeds and additional fish sauce, if using. Serve with lime wedges on the side.
    Note: Always check fish for bones.

Amount per ⅛ recipe serving: Calories 290, Total Fat 10g, Sat Fat 1g, Trans Fat 0g, Chol 15mg, Sodium 890mg, Total Carb 37g, Fiber 3g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 10%