Hanoi Turmeric Fish with Dill (Chả Cá Lã Vọng) — Sizzling Fish with Rice Noodles

• 680 gfirm white fish fillets (catfish, snakehead, or halibut, skinless and cut into 3 cm pieces)
• 280 gdry rice vermicelli noodles
• 1 inchfresh galangal (peeled and finely grated)
• 3 clovegarlic (finely grated)
• 2shallots (finely grated)
• 2 tspground turmeric
• 2 tbspfish sauce (nuoc mam)
• 1 tbspVietnamese fermented shrimp paste (mam tom)
• 2 tspgranulated sugar
• 1 tbspneutral oil
• 0.5 tspground black pepper
• 8scallions (cut into 5 cm lengths)
• 1 bunchfresh dill (about 60 g, tender stems and fronds cut into 5 cm lengths)
• 2 tbsplime juice
• 2 tbsphot water
• 1bird's eye chile (thinly sliced)
• 70 groasted unsalted peanuts (coarsely crushed)
• 20 sprigcilantro
• 16 sprigmint
• 12 sprigThai basil
• 2limes (cut into wedges)

Instructions

1. 1

   Cook the rice vermicelli noodles according to the package directions, usually 4 to 6 minutes in boiling water. Drain, rinse under cool water until the noodles are no longer starchy, and divide them among four serving bowls.

2. 2

   Pat the fish very dry with paper towels so the turmeric marinade clings and the fish sears instead of steaming. In a bowl, combine galangal, garlic, shallots, turmeric, fish sauce, mam tom, sugar, oil, and black pepper, then fold in the fish gently until every piece is evenly coated.

3. 3

   Cover the bowl and refrigerate the fish for 25 minutes, which is long enough for the galangal, turmeric, fish sauce, and shrimp paste to season the flesh without making it mushy. While it marinates, wash and dry the herbs, slice the scallions, crush the peanuts, and arrange the rice noodles at the table.

4. 4

   Make the dipping sauce by whisking the mam tom, lime juice, sugar, hot water, and sliced chile until the sugar dissolves and the paste loosens. The sauce should be sharp, savory, and aromatic, so whisk it vigorously for 30 seconds to lighten the texture.

5. 5

   Heat a wide cast-iron skillet or heavy frying pan over medium-high heat for 2 minutes, then add 2 tablespoons of the neutral oil. Add the fish in a single layer and sear for about 3 minutes without moving it, letting the turmeric form a golden crust.

6. 6

   Turn the fish carefully with a thin spatula and cook for 2 to 3 minutes more, just until the pieces are opaque and barely firm. Transfer the fish to a warm plate, keeping as much turmeric oil in the skillet as possible.

7. 7

   Add the remaining 1 tablespoon oil to the same skillet, then add the scallions and dill. Stir-fry for 45 to 60 seconds until the herbs collapse slightly and become intensely fragrant, but stop before the dill turns dull or wet.

8. 8

   Return the fish to the skillet and fold it through the hot dill and scallions for 30 seconds. Serve immediately over the rice noodles with cilantro, mint, Thai basil, crushed peanuts, lime wedges, and the mam tom dipping sauce on the side.