Name: Vietnamese bun cha ca
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: rice noodles 100g,water 1.2litres,fish sauce 1t,lemon juice 1t,sea salt, plus extra to taste 1t,fresh chilli 1,sustainably sourced, white-fleshed fish 500g,fresh coriander, chopped 2t,lemon zest and juice ½,breadcrumbs 100g,Freshly ground black pepper to taste ,pork belly, skin removed 350g,green papaya, thinly sliced 100g,Assorted fresh leaves

Fish recipes

Vietnamese bun cha ca

20 minutes

Fish recipes

Japanese seafood rice pot

15 minutes

Grilled fish with anchovy-and garlic butter

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

500 g angelfish (in one piece)
Sunflower oil, for greasing
Flat-leaf parsley, finely chopped, to garnish
Lemon zest, thinly shredded, to garnish (optional)

For the anchovy-and-garlic butter, process or pound together:

100 g unsalted butter, at room temperature
12 anchovy fillets, chopped
3 cloves garlic, chopped
Freshly ground black pepper, to taste

Method

Place the fish skin side down on a lightly oiled baking tray. Dot with the anchovy-and-garlic butter. (You won’t need it all so refrigerate the rest.)

Slide the buttered fish under a very hot grill for barely 5 minutes, or until just cooked. Sprinkle with finely chopped parsley, and lemon zest, if using.

Cook’s notes: Serve this flavoursome butter, chilled, with hot baked potatoes, or use to sandwich sliced baguette, then wrap in baking paper and bake until hot and crispy.

The fish is also delicious served with a classic beurre noir (black butter) sauce.

This is a test recipe

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