Cha Ca Thang Long -Cha Ca La Vong (Vietnamese Turmeric Fish with Dill)

1 lb of firm white fish fillets cut into 2 inch segments or fish nuggets (catfish, cod, rockfish, halibut--but any meaty firm white fish will do)

1 teaspoon turmeric powder

¼ teaspoon galangal powder (if not available at your Asian market, substitute ginger powder)

1 tbs minced garlic

1 tbs minced shallots

½ teaspoon salt

½ teaspoon sugar

½ teaspoon of fish sauce

2 tbs of cooking oil

1 cup of green onion cut about 1.5 inch segments

1 cup of fresh dill coarsely chopped (thick stems removed)

dry roasted peanuts, coarsely crushed, for garnish

vermicelli noodles (boiled and drained)

Fresh mints (rau thom), perilla (tia to), lettuce, Vietnamese balm (kinh gioi)

Mam Tom Sauce

2 fresh squeezed lime juice

2 tablespoon of sugar

2 tablespoons of water

1 teaspoon of mam tom (fine fermented shrimp paste)

1 teaspoon of minced garlic

1 teaspoon of chopped red chili or chili garlic paste

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