Cha Ca Style Snapper

• 1 cup plain whole milk yogurt
• 1 shallot, minced (about 1/4 cup)
• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 1 jalapeno chile, stem and seeds removed, minced (about 2 Tbsp.)
• 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
• 1/4 cup roughly chopped fresh dill
• 3 tablespoons vegetable oil
• 2 tablespoons ground turmeric
• 2 teaspoons Vietnamese fish sauce
• 1/2 teaspoon granulated sugar
• 4 (6-oz.) snapper fillets
• 3/4 cup water
• 1/2 cup Vietnamese fish sauce
• 1/3 cup rice vinegar
• 1 cup granulated sugar
• 1 1/2 teaspoons minced garlic (from 2 small garlic cloves)
• 1 tablespoon sambal oelek
• 1 1/2 teaspoons minced fresh ginger
• 1/4 cup warm water
• 1/2 cup rice vinegar
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 star anise pod
• 1 large red onion, cut into thin strips
• 6 ounces uncooked rice noodles
• 3 cups shredded cabbage (about 3 oz.)
• 3 cups torn Bibb lettuce (about 1/2 head)
• 2 tablespoons roasted peanuts, crushed
• 1 tablespoon fresh dill
• 3 scallions, cut into 1-inch pieces

1. Prepare the Marinade: Whisk together yogurt, shallot, garlic, ginger, jalapeno, lemon zest, lemon juice, dill, oil, turmeric, fish sauce, and sugar in a medium bowl. Add snapper, and submerge completely in Marinade. Cover and chill 8 hours or overnight.
2. Prepare the Nuoc Mam: Stir together all Nuoc Mam ingredients in a bowl. Cover and chill up to 2 weeks.
3. Prepare the Pickled Red Onion: Stir together water, vinegar, sugar, salt, and star anise in a bowl. Add onion; cover and chill 8 hours or overnight. Store in refrigerator up to 2 weeks.
4. Prepare the Noodle Bowls: Preheat oven to 400u0b0F. Bring a large pot of salted water to a boil. Add rice noodles, and cook according to package instructions. Drain well, and place in a large bowl. Toss with 3/4 cup of the Nuoc Mam.
5. Remove fish from Marinade, letting any excess drip into bowl; discard marinade. Place fish on a lightly greased baking sheet. Roast fish in preheated oven until cooked through, 16 to 18 minutes.
6. Toss together cabbage and lettuce. Divide noodles among 4 bowls (about 1 1/2 cups each). Top each with about 3/4 cup cabbage mixture. Place 1 fish fillet in each, and top with 2 tablespoons Pickled Red Onion. Divide peanuts, dill, and scallions among bowls, and serve.

milk yogurt, shallot, garlic, fresh ginger, chile, lemon zest, fresh dill, vegetable oil, ground turmeric, fish sauce, sugar, snapper, water, fish sauce, rice vinegar, sugar, garlic, sambal oelek, fresh ginger, warm water, rice vinegar, sugar, kosher salt, anise pod, red onion, rice noodles, cabbage, bibb lettuce, peanuts, fresh dill, scallions

Taken from www.myrecipes.com/recipe/cha-ca-style-snapper (may not work)