Vietnamese Turmeric Fish with Dill Noodles

Ingredients

• 12 oz firm white fish fillets (catfish or snapper)
• 1.5 teaspoons ground turmeric
• 1 cup fresh dill, packed
• 3 tablespoons fish sauce
• 2 teaspoons granulated sugar
• 4 cups water
• 2 large shallots
• 4 cloves garlic cloves
• 2 tablespoons vegetable oil for frying
• ½ teaspoon salt
• 6 oz dried rice vermicelli noodles
• ½ cup fresh mint leaves
• ½ cup fresh Thai basil leaves
• ½ cup fresh cilantro leaves
• 1 small head lettuce leaves (romaine or iceberg)
• 1 whole lime
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 2 tablespoons water

Instructions

1. 1

   Prepare to make the aromatic broth and cook the fish. Peel and thinly slice 2 large shallots into rounds about 1/8-inch thick — keep the layers separated. Peel and finely mince 4 garlic cloves. Pat the 12 oz fish fillets completely dry with paper towels, then cut them into bite-sized pieces, roughly 1.5 to 2 inches.

2. 2

   Bring a large pot of salted water to a boil over high heat for cooking the noodles later. While that heats, rinse 6 oz dried rice vermicelli noodles under cold water and set aside. Wash and tear 1 small head of lettuce into bite-sized leaves. Roughly chop 0.5 cup fresh mint, 0.5 cup Thai basil, and 0.5 cup cilantro — keep separate so you can adjust to taste.

3. 3

   Heat 2 tablespoons vegetable oil in a 10-inch skillet over medium-high heat. When the oil shimmers and smokes lightly, add the sliced shallots and cook, stirring frequently, until they're deep golden brown and crispy at the edges, about 6-8 minutes. You want to hear a gentle sizzle throughout — if it sounds silent, raise the heat slightly. Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate; reserve the oil in the pan for flavor.

4. 4

   Reduce heat to medium. Add the minced garlic to the oil remaining in the skillet and cook, stirring constantly, until fragrant and light golden, about 30 seconds — don't let it burn. Pour in 4 cups water and bring to a gentle simmer. Add 1.5 teaspoons ground turmeric, 3 tablespoons fish sauce, and 2 teaspoons granulated sugar. Stir well to dissolve, then add half of the fresh dill (about 0.5 cup loosely packed) and 0.5 teaspoon salt. Simmer for 2 minutes so the flavors marry.

5. 5

   Gently slide the fish pieces into the simmering broth. The liquid should almost cover them — don't stir aggressively, as the delicate fish will break apart. Maintain a gentle simmer (you should see occasional bubbles rising, not a rolling boil) and poach for 4-6 minutes, until the fish is opaque throughout and flakes easily when poked with a fork. The flesh should be barely tender and still moist — overcooking will dry it out.

6. 6

   While the fish cooks, drop the rinsed rice vermicelli into the boiling salted water and cook according to package directions, usually 4-5 minutes. The noodles should be tender but still hold their shape — taste a strand at the 4-minute mark. Drain in a fine-mesh strainer and rinse under cold water until completely cool, tossing gently to separate.

7. 7

   Make a simple dipping sauce: in a small bowl, stir together 1 tablespoon fish sauce, 1 teaspoon granulated sugar, and 2 tablespoons water until the sugar dissolves. Squeeze in juice from 1 lime and taste — you want a balance of salty, sweet, sour, and savory. Adjust to your preference.

8. 8

   Divide the cooled noodles between 2 bowls. Top each with a layer of lettuce leaves, then heap on the remaining fresh herbs (mint, basil, cilantro) and reserved fresh dill. Using a slotted spoon, gently divide the poached fish between the bowls, nestling it on top of the herbs.

9. 9

   Carefully ladle the hot, aromatic turmeric broth over each bowl — aim to include plenty of the infused liquid. Scatter the crispy fried shallots over the top so they stay crunchy. Serve immediately alongside 2 small bowls of dipping sauce (one for each diner) and lime wedges. Mix everything together gently as you eat, adding dipping sauce and fresh herbs to taste with each spoonful.

Tools you’ll need

• large pot for boiling water
• 10-inch skillet
• fine-mesh strainer
• slotted spoon
• small bowl for dipping sauce
• two serving bowls
• paper towels
• chef's knife

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