Vietnamese Turmeric Fish | Cha Ca La Vong with Dill

Cut the cod fillet into 3-4 cm bite-sized cubes. In a bowl, mix the grated ginger, crushed garlic, turmeric, 1 tablespoon of fish sauce, and 1 tablespoon of vegetable oil. Toss the fish cubes in the marinade, then leave to marinate in the fridge for 20-30 minutes.

Meanwhile, prepare the rice noodles in hot water according to the instructions on the package (about 3-4 minutes), then drain, rinse with cold water, and drain thoroughly.

Cut the fresh dill into larger, 3-4 cm pieces, and slice the spring onions into longer strips. Roughly chop the roasted peanuts and slice the chili into rings.