Vietnamese-style fish with turmeric, spring onions and dill

• 300g pak choi, quartered
• 5 spring onions, cut diagonally into lcm slices
• 1.5 tablespoons oil
• 1 teaspoon ground turmeric
• 1.5 tablespoons fish sauce
• A pinch of sea salt
• 1 clove of garlic, crushed
• 1cm fresh ginger, grated
• 300g hake, cod or other firm white-fleshed fish
• 25g fresh dill, chopped
• 2 tablespoons lime juice
• 1 tablespoon water
• 0.5 teaspoon caster sugar
• TO SERVE
• A handful of fresh coriander, roughly chopped
• 1 red chilli, finely sliced
• A handful of unsalted peanuts, roughly chopped
• Cooked vermicelli noodles or rice

Instructions

1. 1

   Preheat the oven to 180°C fan/200°C/gas

2. 2

   Tip the pak choi and spring onions into a roasting tin large enough to hold the veg and the fish in a single layer, and mix with tablespoon of the oil.

3. 3

   Mix the remaining 1 tablespoon of oil with the turmeric, 1/2 tablespoon of the fish sauce, a pinch of sea salt, the garlic and ginger and use this mixture to coat the fish.

4. 4

   Gently lay the fish over the vegetables and pour any extra mixture over the veg.

5. 5

   Scatter the dill thickly over the fish, then transfer to the oven and bake for 20 minutes, until the fish is just cooked through.

6. 6

   While the fish and veg is cooking, mix the lime juice, remaining 1 tablespoon fish sauce, the water and sugar together.

7. 7

   Pour the dressing over the cooked fish and vegetables, scatter everything with the coriander, chilli and peanuts and serve with vermicelli rice noodles or rice.