Vietnamese Cha Ca Turmeric Fish with Dill

Ingredients

• 10 ounces firm white fish, cubed
• 1 teaspoon turmeric
• 1 tablespoon fish sauce
• 1 garlic clove, grated
• 1 tablespoon neutral oil
• 4 ounces rice vermicelli
• 1 cup dill fronds
• 2 scallions, cut into lengths
• 1 tablespoon roasted peanuts, chopped
• 1 tablespoon lime juice
• 1 teaspoon chile oil, optional
• cucumber slices, to serve

Steps

1. Toss fish with turmeric, fish sauce, garlic, and a pinch of salt. Let it stand for 10 minutes.
2. Cook vermicelli according to package directions, drain, and divide between two bowls.
3. Heat oil in a skillet over medium-high heat. Cook fish for 3 to 4 minutes, turning once, until it reaches 145°F.
4. Add dill and scallions and toss for 30 seconds until fragrant and just wilted.
5. Spoon fish and herbs over noodles. Finish with peanuts, lime juice, chile oil, and cucumber.

Allergen note: Contains fish and peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.