Vietnamese turmeric fish with dill and noodles

Inspired by Hanoi's famous chả cá: golden turmeric fish fried with heaps of dill and spring onion, piled onto rice noodles with herbs, peanuts and a zingy dipping sauce.

Ingredients

• 600 g White fish fillets, cut into chunks
• 5 g Ground turmeric
• 0.2 Garlic, crushed
• 10 g Fresh ginger, grated
• 15 ml Fish sauce
• 5 g Caster sugar
• 30 ml Vegetable oil
• 30 g Fresh dill, roughly chopped
• 6 Spring onions, cut into lengths
• 300 g Rice noodles
• 1 Lettuce, leaves torn
• 10 g Fresh coriander
• 10 g Fresh mint
• 40 g Roasted peanuts, chopped
• 30 ml Fish sauce
• 2 Limes, juiced
• 15 g Caster sugar
• 1 Fresh chillies, finely chopped

Method

1. Mix the fish with the turmeric, garlic, ginger, fish sauce and sugar and leave to marinate.
2. Stir the fish sauce, lime juice, sugar and 60ml warm water until the sugar dissolves, then add the chilli.
3. Soak or cook the rice noodles as the packet says, then drain and rinse in cold water.
4. Heat the oil in a large frying pan and fry the fish until golden on both sides. Add the dill and spring onions and toss until they just wilt.
5. Pile the noodles into bowls with lettuce and herbs, top with the fish and peanuts and spoon over the dipping sauce.