Vietnamese Turmeric Fish with Dill and Rice Noodles

Vietnamese-inspired turmeric fish is seared until flaky, then tossed with rice noodles, fresh dill, scallions, and peanuts for a quick stovetop dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb white fish fillets
• 8 oz rice noodles
• 1 tsp ground turmeric
• 1 tbsp fish sauce
• 1 bunch dill
• 3 scallions
• 2 tbsp peanuts
• 1 tbsp neutral cooking oil
• 1 lime

Cooking instructions

1. Pat the fish dry. Sprinkle both sides with turmeric and brush with fish sauce. Cut the fish into large pieces if needed for even cooking. (about 3 min)
2. Cook the rice noodles according to the package directions until tender. Drain well and set aside. (about 8 min)
3. Heat the oil in a large skillet over medium-high heat. Sear the fish until browned and opaque, turning once, until the thickest piece reaches 145°F on an instant-read thermometer, about 3 to 4 minutes per side. (about 8 min) — Medium-high heat; fish to 145°F
4. Add the noodles to the skillet with the fish. Toss gently until the noodles are hot and coated with the pan juices. (about 2 min) — Medium heat
5. Fold in the dill and scallions. Divide among bowls and top with peanuts and lime wedges. (about 2 min)