Vietnamese fish with dill and vermicelli

Method

• Step 1
  Place 1 tbs of the dill sprigs, 1 thinly sliced shallot, garlic, ginger, turmeric and sugar in a mortar. Pound until a paste forms. Stir in 2 tbs of the fish sauce. Place fish in a glass bowl. Pour over dill mixture. Turn to coat. Cover. Set aside for 10 minutes to marinate.
• Step 2
  Meanwhile, place noodles in a large bowl. Cover with boiling water. Use a fork to separate noodles. Drain. Refresh under cold running water. Transfer to a bowl. Drizzle with 1 tsp of the oil. Toss to coat. Stir lime juice, extra sugar and remaining fish sauce in a bowl until sugar dissolves. Slice remaining shallots into 5cm pieces.
• Step 3
  Drain excess marinade from fish. Pat fish dry with paper towel. Heat 2 tsp of remaining oil in a non-stick frying pan over medium-high heat. Cook fish, turning, for 6 minutes or until golden and slightly crisp. Transfer to a plate. Allow to rest for 2 minutes. Flake. Heat remaining oil in pan over medium-high heat. Stir in shallot for 2 minutes or until tender crisp. Stir in remaining dill for 30 seconds or until just wilted.
• Step 4
  Divide noodles among bowls. Top with fish and shallot mixture. Drizzle with lime juice mixture. Sprinkle with peanuts and chilli. Serve with lime wedges.