Crisp-Skinned Mackerel with Cherry-Plum Nuoc Cham & Turmeric Rice Noodles
Category
Main Course
Prep
20 minutes
Cook
15 minutes
Style
Vietnamese
Technique
Pan-searing
Diet Friendly
Pescatarian
Daily Recipe: June 12, 2026
This dish takes rich, glossy mackerel in a fresher, less predictable Vietnamese direction by pairing it with charred sugar snap peas, a tart-sweet cherry and green plum nuoc cham, and a bed of turmeric rice noodles. The oily fish loves bright herbs, lime, fish sauce, and gentle heat, while early-summer produce keeps the plate lively, seasonal, and colorful.
Ingredients (for 2)
- Mackerel fillets - 2 fillets (about 12 oz total) - pin bones removed, skin on, patted very dry
- Medium-width rice noodles - 5 oz
- Sugar snap peas - 4 oz - strings removed
- Cherries - 1 cup - pitted and halved
- Green plums - 2 small - thinly sliced
- Shallot - 1 small - very thinly sliced
- Garlic - 2 cloves - finely grated
- Fresh ginger - 1 tbsp - finely grated
- Red fresno chili - 1 - thinly sliced
- Lime - 2 - 1 zested and juiced, 1 cut into wedges
- Fish sauce - 3 tbsp
- Palm sugar or light brown sugar - 1 1/2 tbsp
- Rice vinegar - 1 tbsp
- Turmeric - 1 tsp
- Scallions - 2 - thinly sliced
- Mint leaves - 1/2 cup - torn
- Thai basil leaves - 1/2 cup
- Cilantro leaves and tender stems - 1/2 cup
- Roasted peanuts - 3 tbsp - roughly chopped
- Neutral oil - 2 tbsp
- Kosher salt - 1 tsp - plus more to taste
- Black pepper - 1/2 tsp
Preparation
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Step 1 - 🥣🍒🍋In a bowl, mix the garlic, half of the ginger, fish sauce, palm sugar, rice vinegar, juice of 1 1/2 limes, and 2 tablespoons water until the sugar dissolves. Stir in the cherries, sliced green plums, half of the Fresno chili, and the shallot. Let it sit for 10 to 15 minutes so the fruit lightly pickles.
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Step 2 - 🍜🟡🌿Boil the rice noodles until just tender according to the package directions. Drain and rinse briefly under cool water, then toss with the turmeric, 1 teaspoon neutral oil, lime zest, and a small pinch of salt.
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Step 3 - 🫛🔥🍳Heat a skillet or grill pan over high heat. Toss the sugar snap peas with a little oil and a pinch of salt, then cook for 2 to 3 minutes until blistered but still crisp.
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Step 4 - 🐟🧂🫚Season both sides of the mackerel fillets with the remaining kosher salt and black pepper. Rub the flesh side with the remaining ginger.
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Step 5 - 🐟🔥🥄Heat the remaining neutral oil in a nonstick or well-seasoned skillet over medium-high heat. Place the mackerel skin-side down and press gently with a spatula for 20 seconds so the skin stays flat. Cook for 4 to 5 minutes until the skin is crisp and most of the flesh looks opaque.
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Step 6 - 🔄🍳⏱️Flip the fillets and cook for 30 seconds to 1 minute on the flesh side, just until barely cooked through. Remove from the pan right away.
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Step 7 - 🍜🌿🥗Toss the noodles with half of the mint, Thai basil, and cilantro, plus half of the fruit dressing. Taste and add more lime juice or salt if needed.
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Step 8 - 🍽️🫛🐟Divide the noodles between 2 shallow bowls. Arrange the charred snap peas around the noodles, then place a mackerel fillet on top of each bowl.
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Step 9 - 🥜🌶️🍋Spoon the remaining cherry-plum dressing and fruit over the bowls. Top with scallions, the rest of the herbs, the remaining chili, and chopped roasted peanuts. Serve with lime wedges.
Additional
If green plums are hard to find, use underripe apricots or firm red plums for the same sweet-tart edge. For extra crunch, add shaved cucumber or fried shallots at the end. This dish works beautifully with sardines or trout too, but mackerel is especially good because its richness balances the sharp, fruity dressing.