Hanoi Tumeric Fish With Dill (Cha Ca La Vong)

• 1/4 cup fish sauce anchovy
• 1 cup fresh pineapple diced
• 1 clove garlic smashed
• 1 thai chile stemmed
• 1 tablespoon lime juice freshly squeezed
• 1 tablespoon sugar
• 2 pounds halibut skinless, or other firm white fish fillets, such as cod or sea bass
• 16 ounces rice vermicelli dried, or 3 pounds fresh rice noodles
• 1 cup canola oil
• 1/4 cup fish sauce
• 1/2 teaspoon ground turmeric
• 1 1/2 cups batons long scallion, white and light green parts only
• 1 cup fronds fresh dill
• 1/4 cup roasted peanuts chopped, for garnish

1. To make the sauce, in a blender, combine the anchovy sauce, pineapple, garlic, chile, lime juice, and sugar and process until smooth. Taste and adjust the seasoning, adding more chile, sugar, and/or lime juice, if needed. The sauce should have the consistency of a thin fruit smoothie. Set aside.
2. Arrange the halibut fillets lengthwise on a cutting board. Holding a sharp knife at a 45-degree angle, cut the fish crosswise into slices about 11/4 inches thick. Set aside.
3. If using dried vermicelli, bring a large pot filled with water to a boil over high heat. Add the rice vermicelli and cook until they are tender yet still have some bite, according to package directions. Drain the noodles, rinse them under cold running water until cool, then rinse under very hot running water before rinsing them a second time under cold running water. This cold-hot-cold rinse prevents the noodles from sticking together and breaking. Set the noodles aside.
4. In a bowl, whisk together the oil, fish sauce, and turmeric. Add the fish and toss to coat evenly. Let marinate for at least 5 minutes but no more than 10 minutes. Meanwhile, finely julienne the scallion batons and place in a bowl. Add the dill and toss to mix. Divide the rice noodles among 6 serving plates and top each serving with 2 tablespoons of the pineapple-anchovy sauce.
5. Heat a large nonstick saute pan over high heat. When the pan is very hot, add half of the fish and marinade, arranging the pieces in a single layer. Cook for about 2 minutes, until very lightly browned. Using a fish spatula, carefully turn the fish pieces over and cook for about 1 minute on the second side. Add half of the dill-scallion mixture and saute with the fish for about 20 seconds, just until the greens are wilted.
6. Divide the fish and greens evenly among 3 of the serving plates, spooning them on top of the noodles and then drizzling each with some of the liquid from the pan.
7. Wipe the saute pan clean and repeat steps 5 and 6 with the remaining fish and marinade and dill-scallion mixture. Garnish each plate with some of the peanuts and serve immediately. Pass the remaining anchovy-pineapple sauce on the side.

fish sauce anchovy, pineapple, garlic smashed, lime juice freshly squeezed, sugar, white fish, vermicelli, canola oil, fish sauce, ground turmeric, long scallion, dill, peanuts

Taken from www.yummly.com/recipe/Hanoi-Tumeric-Fish-with-Dill-_Cha-Ca-La-Vong_-1018509 (may not work)