Bún Cá Sứa with a Twist

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 200g (7 oz) fresh sea urchin roe 200g (7 oz) fresh sea urchin roe
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh herbs (cilantro, mint, Thai basil) for garnish Fresh herbs (cilantro, mint, Thai basil) for garnish
• Bean sprouts, lime wedges, and chili slices for serving Bean sprouts, lime wedges, and chili slices for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the turmeric powder and shrimp paste to the pot, stirring well to combine.
3. 3.
   Add the fish stock and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Cut the fish fillets into bite-sized pieces and add them to the simmering broth. Cook for 5 minutes or until the fish is cooked through.
6. 6.
   Gently stir in the sea urchin roe, fish sauce, sugar, and lime juice. Cook for an additional 2 minutes.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
8. 8.
   Garnish with fresh herbs, bean sprouts, lime wedges, and chili slices.
9. 9.
   Enjoy the Bún Cá Sứa with a Twist while it's hot!

Treat your ingredients with care...

• Sea Urchin Roe — When handling fresh sea urchin roe, make sure to remove any shell fragments and rinse it gently under cold water. Use a spoon to carefully scoop out the roe from the sea urchin.

Tips & Tricks

• If fresh sea urchin roe is not available, you can use canned or frozen sea urchin as a substitute.
• Adjust the amount of fish sauce and sugar according to your taste preferences.
• For an extra kick of heat, add a few slices of fresh chili to the soup.
• To enhance the seafood flavor, you can add a few shrimp or scallops to the soup along with the fish fillets.
• For a vegetarian version, you can replace the fish stock with vegetable stock and omit the fish fillets.

Serving advice

Serve the Bún Cá Sứa with a Twist piping hot in individual bowls. Provide lime wedges, bean sprouts, and chili slices on the side for diners to customize their soup according to their taste preferences.

Presentation advice

To make the dish visually appealing, arrange the rice noodles neatly at the bottom of each bowl before ladling the soup over them. Garnish with a generous amount of fresh herbs on top, creating a vibrant and enticing presentation.