TURMERIC & DILL FISH SALAD - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 teaspoons palm or brown sugar
• juice of 2 limes
• 1 tablespoon rice vinegar
• 2 tablespoons fish sauce
• 2 chillies, sliced
• 200g thin dried rice stick noodles
• ¼ iceberg lettuce, sliced
• ¼ cucumber, sliced
• 1 small fennel bulb, thinly sliced
• 3 tablespoons peanut or sunflower oil
• 600g firm white fish fillets, cut into bite-size pieces
• 6cm piece fresh turmeric, grated or 1½ teaspoons ground turmeric
• 4cm piece ginger, grated
• ½ teaspoon salt
• 1 cup fresh dill or fennel fronds
• 4 spring onions, sliced
• 1 cup fresh herbs such as Vietnamese mint, Thai basil, coriander
• ½ cup peanuts, blanched, roasted and chopped
• 2 limes, cut into quarters, to serve