Crispy Fish Rice Noodle Bowl

Hi friends! I’ve got another recipe in partnership with Gorton’s for you! I was craving something fresh to pair with the crispy fish. This recipe is inspired by a Vietnamese dish, Bún chả, which is traditionally made with pork, rice noodles and fresh herbs. I made a sauce with rice wine vinegar, fish sauce, lime juice and honey to make the rice noodles a fresh and flavorful bed for Gorton’s Crunchy Breaded Fish.

I’ve depended on Gorton’s quality freezer products while we’re all minimizing trips to the grocery store. The fish fillets are 100% sustainably wild-caught Alaska Pollock. It is flash-frozen at the peak of freshness, locking in flavor and nutrition and there are no fillers or artificial ingredients. Dave and I have loved Gorton’s as an easy way to enjoy more seafood at home!

Crispy Fish Rice Noodle Bowls, serves two

Ingredients

4 Gorton’s Crunchy Breaded Fish Fillets
4oz vermicelli rice noodles
1 medium cucumber, sliced 1/4 in
2 green onions, sliced 1/4 in
1 small carrot, cut into 1/8 in matchsticks
1/2 cup and 2 tbsp rice wine vinegar
1 tsp sugar
2 tsp salt
1/4 cup fish sauce
2 tbsp lime juice
1 tbsp honey
1/2 tsp chili garlic sauce
1 tsp minced garlic
2 tbsp fresh mint

Directions

Cook fish according to package.
Make quick pickles by adding 1/2 cup rice wine vinegar, 1 tsp sugar and 2 tsp salt to a bowl and whisk to combine. Add cucumbers and whites of green onion (reserve green part for later) and stir making sure cucumbers are completely covered by liquid. Stir the cucumbers every 5 minutes or so.
Cook rice noodles according to package directions to use for a salad.
Make sauce by combining fish sauce, 2 tbsp rice wine vinegar, lime juice, honey, chili garlic sauce and minced garlic. Toss with rice noodles.
Assemble bowls by layering rice noodles, pickled cucumbers, carrots and crispy fish. Top with green part of green onions and fresh mint.