Cha Ca Fish with Fresh Dill, Hanoi Style

• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon finely minced fresh ginger or fresh or frozen galanga
• 1 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 pound firm-fleshed fish fillets, such as catfish, monkfish, or tilapia
• 1/2 pound thin, dried rice noodles, softened in warm water for at least 15 minutes, or angel hair pasta
• 3 cup shredded lettuce leaves, such as Boston, Bibb or oak leaf
• 1 cup fresh mint, cilantro, or Asian basil leaves
• 1/2 cup chopped roasted and salted peanuts
• Double recipe Everyday Dipping Sauce
• 2 tablespoons vegetable oil
• 2 cups coarsely chopped fresh dill
• 5 green onions, trimmed, white part chopped, and green part cut into 2-inch lengths

1. To marinate the fish: in a medium bowl, combine the fish sauce, oil, ginger, turmeric, and salt and stir to mix well.
2. Cut the fish into big bite-sized chunks (2 or 3 inches square) and add them to the bowl, tossing to coat well.
3. Set aside while you prepare the noodles and other accompaniments, or cover and chill to marinate for up to 1 day.
4. To cook the rice noodles: bring a medium saucepan of water to a rolling boil over high heat.
5. Drain the soaked noodles well, drop them into the boiling water, and immediately remove from the heat.
6. Let stand for 10 minutes, drain well, and set aside in a medium bowl.
7. (If using angel hair pasta, cook in boiling salted water until tender but still firm, drain well, and set aside).
8. Prepare the accompaniments so that you can serve the fish at once.
9. To cook the fish: place the oil, dill, and green onions by the stove.
10. Heat the oil in a large, heavy skillet over medium-high heat until a bit of dill sizzles when it hits the pan.
11. Add the fish to the pan and cook on one side for about 2 minutes.
12. Gently turn and let the fish cook for another minute.
13. Add the dill and green onions to the pan and cook for another minute, tossing gently to wilt the herbs.
14. Transfer to a serving platter.
15. To serve this dish the classic small-bowl way, start each guest off with a small bowl holding a portion of each accompaniment: noodles, lettuce, and a few leaves of mint, cilantro, or Asian basil.
16. Top with a piece or two of fish with dill and green onions, sprinkle with chopped peanuts, and drizzle with a spoonful of Everyday Dipping Sauce.
17. Invite your guests to continue serving themselves in this way.
18. To serve the big-noodle-bowl way, divide the accompaniments, fish, dill, and green onions among 4 big noodle bowls or pasta plates.
19. Season each bowl with Everyday Dipping Sauce and invite each guest to toss with chopsticks or a fork and spoon, and enjoy.

fish sauce, vegetable oil, fresh ginger, ground turmeric, salt, fish, thin, shredded lettuce leaves, fresh mint, peanuts, recipe everyday, vegetable oil, fresh dill, green onions

Taken from www.cookstr.com/recipes/cha-ca-fish-with-fresh-dill-hanoi-style (may not work)