chelsea'srecipes

1 small onion, coarsely grated

2 garlic cloves, chopped

2.5cm piece of ginger, finely chopped

2tsp ground turmeric

2tbsp fish sauce

2tbsp peanut oil

900g piece of skinless barramundi, red snapper, monkfish or tilapia fillet, cut into 4cm chunks

200g dried rice vermincelli noodles

6 spring onions, thinly sliced

40g dill stalks and leaves, roughly chopped Chopped roasted peanuts, coriander sprigs, sliced red chilli marinated in rice vinegar and squeezed lime halves, to serve.

1) Combine the onion, garlic, ginger, turmeric, fish sauce and one teaspoon of the peanut of oil in a bowl. Mix well, then add the fish and allow to marinate for 10 minutes.

2) Meanwhile, place the noodles in a large bowl and cover with boiling water. Leave for five minutes, then drain.

3) Heat the remaining peanut oil in a wok over a high heat. Add the spring onions and dill, and cook for one minute. Add the fish and stir-fry for three to four minutes, until cooked.

4) Divide the noodles among bowls and place the fish on top with its juices spooned over. Serve with a small sprinkling of peanuts, coriander, chilli vinegar and fresh lime juice.