Vietnamese Turmeric Fish with Dill and Noodles

Juice limes. Crush garlic and finely chop chilli. Combine lime juice in a bowl with the fish sauce, sugar, half the garlic and half the chilli. Add 20ml (1 tablespoon) hot water and stir to dissolve sugar. Set aside.

Cut fish into 2–3cm cubes and finely grate ginger. Combine fish, ginger, remaining garlic, turmeric and 40ml (2 tablespoons) vegetable oil in a bowl and stir to coat evenly.

Cut green part of spring onions into 5cm lengths and thinly slice white part. Coarsely chop dill and halve cherry tomatoes.

Heat 20ml (1 tablespoon) vegetable oil in a frypan over medium-high heat. Add fish and cook, turning occasionally, for 4–5 minutes or until browned. Add cherry tomatoes and green spring onion and cook, stirring, for a further 2–3 minutes or until tomatoes are softened and spring onion is wilted. Add dill and toss to combine.

Meanwhile, cook noodles in a large saucepan of boiling water for 2–3 minutes or until just tender. Drain and add to fish.

Add half the nuoc cham to the pan and toss to combine. Slice remaining limes into wedges. Divide fish and noodles between bowls. Serve with lime wedges and remaining nuoc cham.