Sea Bass with Rice Noodles in Tomato-Pineapple Broth

  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 6 ounces rice vermicelli
  • 2 teaspoons vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 teaspoon Sriracha sauce or Asian chili paste
  • 1/2 red bell pepper, thinly sliced
  • 2 cups water
  • 1 cup tomato juice
  • 1/2 pound peeled fresh pineapple, cut into 1-inch pieces (1 cup)
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon fresh lime juice
  • Four 6-ounce skinless sea bass fillets
  • Salt and freshly ground pepper
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped peanuts
  • 1 small carrot, shredded
  • Lime wedges, for serving

How to make this recipe

  1. In a large bowl, cover the rice vermicelli with hot water. Let stand until softened, about 10 minutes, then drain.

  2. Heat the oil in a medium saucepan. Add the garlic, ginger, Sriracha sauce and red bell pepper and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Add the water, tomato juice and pineapple and boil over moderately high heat for 10 minutes. Stir in the fish sauce and lime juice.

  3. Bring a large skillet of water to a simmer. Season the sea bass with salt and pepper, add to the skillet and poach over moderate heat until just cooked through, about 5 minutes. Using a spatula, transfer the fillets to a large plate.

  4. Bring the water back to a boil over high heat. Add the rice vermicelli and boil until al dente, about 1 minute. Drain the vermicelli and transfer to shallow bowls. Top with the sea bass fillets and ladle the tomato-pineapple broth all around. Top with the scallions, cilantro, mint, peanuts and shredded carrot and serve right away, with lime wedges.

Contributed By Published July 2004

487879 recipes/sea-bass-with-rice-noodles-in-tomato-pineapple-broth 2013-12-06T23:47:46+00:00 Eric Ripert fall|summer|fast-column|poaching|asian|vietnamese|4|fast|healthy|weeknight-dinner july-2004,eric ripert,le bernardin,poached fish,poached sea bass,rice noodles,tomato pinepple broth recipes,sea-bass-with-rice-noodles-in-tomato-pineapple-broth 487879

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5