Serves 6

According to Google translate, ‘kinh ngạc’ is amazing in Vietnamese and I do hope it is because this dish is a-mazing.

It’s got it all.

Healthy, hot, filling, so tasty.

Seriously, copy paste these ingredients and clear your schedule for tonight because this is going to make tonight – and every night you cook it – very special.

Mark Jensen of Red Lantern is a genius!

Ingredients

1kg ling fillets
8 spring onions (scallions)
4 garlic cloves
1 tbsp ground turmeric
2 tsp hot curry power
2 tbsp plain yoghurt
1/2 cup fish sauce
3 tablespoons sugar
3 tbsp vegetable oil
1 bunch dill
125g rice vermicelli
1 cup fish stock
1 lemon
300g bean sprouts

Method

1. Cut the fish into 4cm pieces, place in a bowl and set aside.
2. Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste.
3. Add the paste, turmeric, curry powder, yoghurt, fish sauce, sugar, 2 tablespoons of the oil and a third of the dill, roughly chopped) to the fish and mix well. Cover and marinate in the refrigerator for 1 hour.
4. Cook the vermicelli in boiling water for 5 minutes, turn off the heat and let sit for a further 5 minutes. Strain, refresh under cold water a set aside. (This may contradict instructions on pack, though don’t worry!).
5. Thinly, diagonally slice 4 or 5 of the green spring onion stalks.
6. Heat a large frying pan over medium heat, add the remaining oil and fry the fillets for 30 seconds on one side.
7. Turn the fillets over, add the fish stock and simmer for 3-5 minutes until the fish is cooked through.
8. Remove the fish and squeeze over the juice from the lemon.
9. Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together, place into bowls and spoon over the fish fillets and sauce.