Ingredients
| 2 teaspoons palm or brown sugar | |
| juice of 2 limes | |
| 1 tablespoon rice vinegar | |
| 2 tablespoons fish sauce | |
| 2 chillies, sliced | |
| 200g thin dried rice stick noodles | |
| ¼ iceberg lettuce, sliced | |
| ¼ cucumber, sliced | |
| 1 small fennel bulb, thinly sliced | |
| 3 tablespoons peanut or sunflower oil | |
| 600g firm white fish fillets, cut into bite-size pieces | |
| 6cm piece fresh turmeric, grated or 1½ teaspoons ground turmeric | |
| 4cm piece ginger, grated | |
| ½ teaspoon salt | |
| 1 cup fresh dill or fennel fronds | |
| 4 spring onions, sliced | |
| 1 cup fresh herbs such as Vietnamese mint, Thai basil, coriander | |
| ½ cup peanuts, blanched, roasted and chopped | |
| 2 limes, cut into quarters, to serve |
Instructions
| 1. | In a bowl, whisk together the sugar, lime juice, vinegar, fish sauce and chillies and set aside for at least 15 minutes for the chillies to flavour the dressing. |
| 2. | Bring a pot of water to the boil and cook the noodles according to the packet directions. Drain, cool under cold running water and set aside. |
| 3. | Combine the lettuce, cucumber, fennel and noodles on a serving dish. |
| 4. | Heat the oil in a wok or large frying pan and add the fish, turmeric, ginger and salt and stir-fry for about 3 minutes until just cooked through. |
| 5. | Add the dill or fennel fronds and spring onions and stir-fry for about 20 seconds until just wilted then remove from the heat. |
| 6. | Pile the fish on top of the noodles and vegetables and drizzle over the dressing. |
| 7. | Top with the herbs and peanuts and serve with extra limes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles
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