Vietnamese Turmeric & Dill Fish ‘Cha Ca’

marionskitchen.com

sngo16

180g (6.3 oz) dried rice vermicelli

800g (1.7 lb) white fish fillets, sliced into 4cm wide strips

2 Tbsp vegetable oil

1 Tbsp lime juice

1 long red chilli, finely sliced

3 spring onions (scallions), cut into batons

3 sprigs of dill, cut into large pieces (but remove any large stems)

subheading: Marinade:

⅓ cup sliced spring onion (scallions)

3 garlic cloves

¼ cup fish sauce

1 Tbsp turmeric

1 tsp curry powder

1 tsp sugar

2 Tbsp vegetable oil

2 tbsp finely chopped dill

subheading: Nuoc Cham Dressing:

3 Tbsp white sugar

3 Tbsp fish sauce

2 Tbsp white vinegar

2 garlic cloves, finely chopped

1 long red chilli, deseeded, finely chopped

2 Tbsp lime juice

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