VIETNAMESE TURMERIC & DILL FISH WITH RICE NOODLES

Vietnamese Turmeric & Dill Fish with Rice Noodles image

Provided by Donal Skehan

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.