100g dried rice vermicelli
1tbsp sesame oil
400g Halibut, sliced into thin strips 2 tbsp vegetable oil
1 lime, juice only
1 red chilli finely sliced
4 spring onions cut into batons
Small bunch of dill cut into large pieces
50g peanuts lightly toasted
For the marinade
Small bunch of spring onions, thinly sliced
4 garlic cloves
4tbsp fish sauce
2tbsp vegetable oil
2tbsp dill, very finely chopped
1tbsp ground turmeric
2tsp ginger, grated
1tsp caster sugar
For the marinade, use a pestle and mortar to pound the spring onions and garlic into a paste. Add the remaining ingredients and mix to combine together. Pour the marinade over the fish and leave in the fridge for 30 minutes.
Pour some boiling water over the vermicelli and soften for 5 minutes. Then, drain the noodles, add the sesame oil and divide between serving bowls.
When ready to cook the fish, preheat a large frying pan over a medium high heat and cook the halibut spreading the pieces out in the pan. Allow to cook on the first side until golden and then very gently turn the fish over. Cover with a lid and cook for a further two minutes. Add the lime juice and scatter the chilli, dill and spring onions and remove from the heat.