Turmeric Cod and Rice Noodles


  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 2 garlic cloves, finely grated, divided
  • 6 ounces thin vermicelli noodles
  • 1 ½-inch piece ginger, peeled, finely grated
  • ½ teaspoon ground turmeric
  • 3 tablespoons neutral oil, divided
  • ¾ pound boneless, skinless cod, cut into 2-inch pieces
  • Kosher salt, freshly ground pepper
  • 1 bunch of dill, very coarsely chopped (about 2 cups)
  • 1 bunch of broccolini
  • 4 scallions
  • Red chilli flake if nightshades are not a concern


  • Mix  fish sauce, lime juice, sugar, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves; set aside. (optional chilli flake)
  • Cook noodles according to package directions. Drain and rinse with cold water.
  • Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl.
  • Add fish and toss to coat; season with salt and pepper.
  • Heat remaining 1 Tbsp. oil in a medium nonstick skillet over medium-high until shimmering.
  • Add fish mixture and cook, turning occasionally, until golden brown and just cooked through, 4–5 minutes.
  • Add dill and scallion greens, toss a few times, then continue to cook until greens are barely wilted, about 30 seconds.
  • Divide noodles, fish mixture, and peanuts among bowls. Top with scallion whites. Serve with the prepared sauce.


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