Vietnamese Turmeric and Dill Fish Curry

Cut the fish into 3cm pieces. Separate the white and green parts of the spring onion, set aside the green part until needed. Using a mortar and pestle, grind the white part of the spring onions and the garlic cloves together to a rough paste.

In a large bowl, combine the spring onion paste with the fish, turmeric, curry powder, yoghurt, fish sauce, sugar and oil. Mix well. Roughly chop ⅓ of the dill and stir through. Leave to marinate in the fridge for at least an hour or up to 8 hours.

Just before you cook the fish, bring a large pot of water to the boil. Blanch the beans for 1 minute. Drain well and set aside.

Heat a spoonful of oil in a pan over a high heat. Use tongs or a slotted spoon to transfer fish from the marinade and into the pan. You don’t want to have all the marinade enter the pan as the end result will be too salty. Cook fish for one minute before turning. Add the fish stock, reduce to a medium heat and cook for 3–5 minutes.

To serve: Lay the beans out on a platter or large plate. Spoon the fish and liquid over top. Scatter a handful of bean sprouts on top. Finely slice the leftover green parts of the spring onions and roughly chop the remaining dill. Sprinkle on top of the fish and serve immediately with lime wedges and either broccoli "rice" or vermicelli rice noodles.