Vietnamese Turmeric & Dill Fish with Rice Noodles

Sunshine yellow deliciousness with a hit of chilli and herbs, this unusual Vietnamese dish is best enjoyed in Hanoi. However, if you can't get to Vietnam in time for dinner, you can take inspiration from this wonderful cuisine with a speedy and altogether different fish supper.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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2 teaspoons ground turmeric

One 3-centimetre (1 1/4-inch) piece of ginger, peeled and grated

1 teaspoon superfine sugar

2 tablespoons fish sauce

500 grams (1 pound 2 ounces) sustainable cod loin, cut into chunks

100 grams (3 1/2 ounces) vermicelli rice noodles

60 milliliters (1/4 cup) sunflower oil

1 red chile, finely chopped

Large handful of dill fronds

Large handful of cilantro leaves

Bunch of spring onions, shredded

2 to 3 tablespoons unsalted roasted peanuts, chopped


Special equipment:
Wok or frying pan
  1. Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
  2. Soak the noodles in boiling water for 10 minutes.
  3. Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
  4. Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.