Hanoi-Style Grilled Fish

• 1 pound monkfish or swordfish, cut into 4 steaks
• 1 tablespoon muoc mam (Vietnamese fish sauce)
• 1 1/2 teaspoons powdered turmeric
• 1 1/4 tablespoons minced galangal root or ginger root
• 1/2 teaspoon fresh black pepper
• 2 tablespoons safflower or corn oil
• 1 cup coarsely chopped fresh dill (stems removed), rinsed and drained
• 1/2 cup minced scallions
• 1/2 pound thin rice sticks (vermicelli noodles), softened in warm water for 15 minutes, blanched for 5 seconds, then drained
• 1/2 cup coarsely chopped fresh cilantro, stems trimmed
• 1/4 cup fresh Thai holy basil or sweet basil leaves (stems trimmed), coarsely chopped

1. Rub fish with sauce, turmeric, galangal or ginger root, and pepper.
2. Heat a heavy skillet, add the oil, and heat until hot.
3. Lay the fish in the pan, and sear over high heat for 5 or 6 minutes on each side until golden on the outside and cooked inside.
4. Sprinkle the top with the fresh dill and scallions.
5. Then remove.
6. To serve, arrange rice noodles in bowls, and place fish on top.
7. Sprinkle the remaining fresh herbs on top, and serve with dipping sauce.

swordfish, fish sauce, powdered turmeric, galangal root, fresh black pepper, safflower, fresh dill, scallions, rice, fresh cilantro, fresh thai holy basil

Taken from cooking.nytimes.com/recipes/6588 (may not work)