Turmeric Fish With Dill
Fish / Spring / Fiona Smith / Serves: 4

1 cup fresh herbs such as coriander, Vietnamese mint, Vietnamese or lemon balm, Thai basil
1/2 cup peanutes, blanched and roasted
2 limes, quartered
nuoc cham sauce
500g fresh rice stick noodles or 250g dried rich stick noodles
1/4 cup rice flour
11/2 teaspoons ground turmeric
1/2 teaspoon salt
600g firm white fish fillets, skinned and cut into bite-size pieces
4 tablespoons canola oil
1 cup fennel stalks and fronds of fresh dill
4 spring onions, sliced

Source

Cuisine
Issue 118
Spring 2006

Before cooking the fish, arrange half the fresh herbs, the peanuts, limes and nuoc cham in small serving bowls for the table.
Bring a pot of water to the boil then remove from the heat and add the noodles. Leave for a few minutes until softened (dried noodles will need longer than fresh). Drain and arrange in 4 warmed serving bowls.
In a bowl, combine the rice flour, turmeric and salt. Add the fish pieces and toss to coat. Heat 3 tablespoons of the oil in a wok or large frying pan and cook the fish in 3 batches until golden (about 3 minutes). Remove with a slotted spoon. When all the fish is cooked, wipe the wok clean.
Heat the remaining 1 tablespoon of oil and return the fish to the pan with the fennel and dill, spring onions and remaining herbs and stir-fry for about 20 seconds unti just wilted. Remove from the heat and divide among the bowls of noodles. Serve with the prepared accompaniments.