Turmeric & Dill Fish

• 8-10 spring onions, roughly chopped
• Large bunch dill, torn into bite-sized pieces
• 400g halibut / cod fillet, skinless and sliced into large bite-sized pieces
• 2 tbsp. roasted salted peanuts for garnish
• Small handful coriander leaves for garnish
• 1 spring onion, finely sliced for garnish

The Marinade

• ½ thumb sized piece of galangal / ginger
• 3 cloves garlic
• 3-4 Thai shallots / ½ small red onion
• 1 tsp. turmeric powder
• 1 tbsp. fish sauce
• ½ tbsp. cornflour / cornstarch

The Sauce

• 2 cloves garlic, finely chopped
• ½ lime, juiced
• 5 tbsp. water
• 1 tbsp. fish sauce
• 1 ½ tbsp. sugar

PREPARATION

• Prepare rice vermicelli.

• Blitz ‘The Marinade’ ingredients in a food processor or finely chop and place in a pestle and mortar and crush until smooth.

• Slice the fish, then place in a bowl and pour ‘The Marinade’ over the top of the fish.

• Using your fingers, generously coat the fish on all sides with the marinade.

• Prepare spring onions, dill and garlic. Mix the rest of ‘The Sauce’ ingredients together in a bowl

• Build your Wok Clock starting at 12 o’clock with the marinated fish, followed by the spring onion, dill and lastly ‘The Sauce’ and then all the garnish ingredients.

COOKING

• Heat 2-3 tbsp. vegetable oil to a high heat in a wok and place the marinated fish in the oil piece by piece, allowing space between each piece of fish so that they can char a little around the edges.

• Fry in the oil for 2-3 minutes and then turn the fish using a fish slice to sear the other side. Once seared well around the edges turn the heat down to a medium heat, cover the fish pieces with all the spring onion and dill and start to fold it all gently into the wok taking care not to break the pieces of fish.

• After 1-2 minutes the herbs should have wilted. Serve with rice and ‘The Sauce’ on the side and garnish with roasted peanuts, coriander leaves and finely sliced spring onions.