Introduction

The Alaska Black Cod Vietnamese Noodle Bowl is a sophisticated take on the classic "Bun Ca." Black Cod, known for its silky, buttery texture and rich Omega-3 content, is the star of the show. Seared to perfection, the fish remains moist and tender, pairing beautifully with fresh rice vermicelli and an array of vibrant Vietnamese herbs.

Cooking Time

Prep time: 20 mins

Cook time: 15 mins

Servings: 2 people

Ingredients

Alaska Black Cod: 300g (fillet)

Fresh Rice Vermicelli: 400g

Herbs & Veggies: Lettuce, Thai basil, bean sprouts, Vietnamese balm (kinh giới).

Marinade: 1 tsp turmeric powder, 1 tbsp minced shallots, salt, and pepper.

Ginger Fish Sauce: 3 tbsp fish sauce, 2 tbsp sugar, 2 tbsp lime juice, minced garlic, chili, and shredded ginger.

Pickles: Shredded carrots and green papaya.

Toppings: Roasted peanuts, fried shallots, oil.

Instructions

Prep the Fish: Pat the cod dry. Cut into bite-sized chunks. Marinate with turmeric, shallots, salt, and pepper for 15 mins.

Make the Sauce: Mix sugar, lime juice, and water until dissolved. Add fish sauce, then stir in garlic, chili, and ginger.

Sear the Cod: Heat oil in a pan. Sear the fish skin-side down until crispy, then gently turn to cook all sides. Do not overcook.

Assemble: Place noodles in a bowl with fresh herbs. Top with the golden cod, peanuts, and fried shallots. Serve with the ginger fish sauce on the side.

Taste Profile

The dish offers a rich, melt-in-your-mouth sensation from the Black Cod, balanced by the zingy, aromatic ginger sauce and fresh herbs. Perfect for a healthy weekend lunch.

Pairing: Enjoy with a chilled Sauvignon Blanc or a light Craft Lager.