Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.
Featuring tender baked cod coated in a flavorful turmeric sauce and served over vermicelli. Garnish with fresh herbs, peanuts, and lime for a vibrant, aromatic dish and pair with a Tito’s Water Lily Cocktail Recipe.
Ingredients
- 2 lbs. Crazy Fish cod fillet, cut into 3-inch pieces
- 2 Tbsp. olive oil
- 1 lb. vermicelli noodles, cooked
- Mint, basil, fried garlic and shallots, peanuts and lime
- wedge, for garnish
Preparation
For the turmeric sauce
- 2 tsp. turmeric powder
- 4 cloves garlic, chopped
- 2 Tbsp. fresh ginger, grated
- 1 tsp. kosher salt
- 1 tsp. white pepper
- 2 tsp. honey
- 2 Tbsp. fish sauce
- 4 Tbsp. shallot, minced
- 2 Tbsp. cilantro, roughly chopped
- 2 stalks green onion, sliced
Preparation
- Preheat oven to 475 degrees.
- Mix sauce ingredients in a small bowl. Coat a baking sheet with olive oil and add cod; then top each piece with sauce.
- Bake for 10 to 12 minutes, depending on the thickness of the cod.
- Meanwhile, bring a medium pot filled with water to a boil. Cook vermicelli noodles according to package; strain and divide noodles into bowls.
- Serve cod on top of noodles; garnish as desired.
Sponsored by Tito’s Handmade Vodka and Cheney Brothers Inc.
