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


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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