Name: Turmeric Fish with Rice Noodles and Herbs
Yield: 2 servings
Ingredients: ½ small red or green chile, finely chopped; 2 tablespoons fish sauce; 2 tablespoons fresh lime juice; 1 tablespoon sugar; 2 garlic cloves, finely grated, divided; 6 ounces thin vermicelli noodles; 1 ½-inch piece ginger, peeled, finely grated; ½ teaspoon ground turmeric; 3 tablespoons neutral oil, divided; ¾ pound boneless, skinless cod, cut into 2-inch pieces; Kosher salt, freshly ground pepper; 1 bunch of dill, very coarsely chopped (about 2 cups); 4 scallions, white parts very thinly sliced lengthwise, green parts cut into 2-inch pieces; ¼ cup roasted, skin-on peanuts, coarsely crushed

This image may contain Food Dish Meal Platter Pasta and Noodle

Photo by Alex Lau, Styling by Andy Baraghani

This recipe is inspired by the Vietnamese dish, Cha Ca La Vong. In Hanoi, where the dish originates, the fish is usually cooked tableside and served with a variety of accompaniments. You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Recipe notes

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