Vietnamese turmeric & dill fish 'Cha Ca'

Prep / Cook / Total    -    15 / 15 / 30min

Ingredients:

• 180g (6.3 oz) dried rice vermicelli 
• 800g (1.7 lb) white fish fillets, sliced into 4cm wide strips 
• 2 Tbsp vegetable oil 
• 1 Tbsp lime juice 
• 1 long red chilli, finely sliced 
• 3 spring onions (scallions), cut into batons 
• 3 sprigs of dill, cut into large pieces (but remove any large stems)

Marinade:

• 1/3 cup sliced spring onion (scallions)
• 3 garlic cloves
• ¼ cup fish sauce
• 1 Tbsp turmeric
• 1 tsp curry powder
• 1 tsp sugar
• 2 Tbsp vegetable oil
• 2 tbsp finely chopped dill

Nouc Cham dressing:

• 3 Tbsp white sugar
• 3 Tbsp fish sauce
• 2 Tbsp white vinegar
• 2 garlic cloves, finely chopped
• 1 long red chilli, deseeded, finely chopped
• 2 Tbsp lime juice

METHOD:

STEP 1
Soak the vermicelli noodles in just boiled water for 2 minutes or until tender.  Drain and divide among serving bowls.

STEP 2
For the marinade, use a mortar and pestle to pound the spring onion and garlic into a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.

STEP 3
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the fish, spreading the pieces out in the pan. Allow cooking on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over the lime juice and remove from heat.

STEP 4
Top noodles with fish and pan juices. Drizzle with Nuoc Cham and add more dill or spring onion as needed.