2 tbsp minced fresh cilantro
1 tbsp sugar
3 tbsp fish sauce
2 clove garlic, minced
(4) 6 oz striped bass fillets
4 oz rice noodles
4 tsp peanut oil
1/2 cup thinly sliced shallots
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
4 tbsp fish sauce
2 tbsp sugar
4 tbsp chopped peanuts
Combine first 4 ingredients in a large zip-top plastic bag; add fish to bag.
Seal and marinate in refrigerator for 20 minutes, turning once.
While fish is marinating, soak 4 ounces rice noodles in warm water for 20 minutes.
Drain, toss with 2 teaspoons peanut oil.
While rice is soaking, slice shallots, chop green onions, cilantro and peanuts.
Remove fish from bag, reserve marinade.
Heat a large non-stick skillet coated with cooking spray over medium-high heat.
Add fish to pan, cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Heat 2 teaspoons peanut oil in large nonstick skillet over medium-high heat, saute shallots 1 minute.
Add noodles to pan, cook 3 minutes or until thoroughly heated, tossing well.
Stir in chopped green onions, chopped cilantro, 1 tablespoon fish sauce and 2 tablespoons sugar.
Remove fish from pan.
Add marinade to pan, bring to a boil.
Cook 30 seconds, serve with fish.
Top each serving with chopped peanuts.