Name: Vietnamese Turmeric & Dill Fish with Rice Noodles
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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

Directions

Special equipment:

Wok or frying pan

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.
Soak the noodles in boiling water for 10 minutes.
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.
Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

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