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Sea Bass with Rice Noodles in Tomato-Pineapple Broth

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  1. 6 ounces rice vermicelli
  2. 2 teaspoons vegetable oil
  3. 2 garlic cloves, thinly sliced
  4. 2 teaspoons finely grated peeled fresh ginger
  5. 1 teaspoon Sriracha sauce or Asian chili paste
  6. 1/2 red bell pepper, thinly sliced
  7. 2 cups water
  8. 1 cup tomato juice
  9. 1/2 pound peeled fresh pineapple, cut into 1-inch pieces (1 cup)
  10. 2 tablespoons Asian fish sauce
  11. 1 tablespoon fresh lime juice
  12. Four 6-ounce skinless sea bass fillets
  13. Salt and freshly ground pepper
  14. 2 scallions, thinly sliced
  15. 2 tablespoons chopped cilantro
  16. 2 tablespoons chopped mint
  17. 2 tablespoons chopped peanuts
  18. 1 small carrot, shredded
  19. Lime wedges, for serving
  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.


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