Rice Noodles with Fish Fillets In Tomato-Pineapple Broth

Cooking Time: 30 mins
Servings:  4

Ingredients

Four Fish Fillets (Cod or Sole or Perche)
250 gr rice noodles
2 teaspoons olive oil
2 garlic cloves mashed
2 teaspoons peeled  finely grated  fresh ginger
3 drops tabasco
1/2 red bell pepper, thinly sliced
2 cups water
1 cup tomato juice or canned tomato cubes with juice
1 cup peeled fresh or canned pineapple, cut into 1-inch pieces
2 tablespoons Asian fish sauce
1 tablespoon fresh lime or lemon juice
Salt and freshly ground pepper
2 onions, thinly sliced
2 tablespoons chopped mint
2 tablespoons chopped almonds
1 small carrot, shredded
Lime or Lemon wedges, for serving

Directions

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

2. Heat the oil in a medium saucepan. Add thinly sliced onions, garlic, ginger, tabasco 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 noodles and boil until al dente, about 1 minute. Drain the noodles and transfer to shallow bowls. Top with the sea bass fillets and ladle the tomato-pineapple broth all around. Top with the mint, almonds and shredded carrot and serve right away, with lime wedges.