Vietnamese Turmeric and Dill Fish with Rice Noodle Salad

Steps

1. a large pot of salted water to the boil.
2. In a glass or metal bowl, place all Vietnamese fish ingredients (except fish) and mix well to combine. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Add fish to marinade and toss to coat. Set aside to marinate at room temperature.
3. Place noodles in pot of boiling water. Stir, cover and turn off heat. Leave for about 6 minutes then drain. Run under the cold tap to cool down, drain well and drizzle with a little oil to prevent sticking.
4. Trim ends from beans and thinly slice into rounds; remove core from capsicum and thinly slice; cut cucumber in half lengthways; use a teaspoon to scoop out seeds and discard; thinly slice cucumber; thinly slice spring onions; set aside in a bowl. In another bowl, combine all nuoc cham ingredients.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook fish for about 2 minutes each side until just cooked through. If marinade starts to burn, reduce heat to low.
6. Add cooked noodles to bowl with vegetables and add nuoc cham. Toss well to combine.
7. Divide noodles between plates. Top with fish and garnish with peanuts and dill sprigs.