1 ¼poundsfirm mild-flavored white fish fillets (I used Ling Cod) cut into 2-inch pieces
2tablespoonsfermented sticky rice or see my substitution in the making of
Pineapple Fish Sauce
3 ½ouncesfresh peeled ripe pineapplecut into small chunks (about ½ cup)
4medium cloves garlicminced
1 ½tablespoonsfresh lime juice
1 ½tablespoonsfish sauce
1 ½tablespoonsfermented fish sauceNaam plaa raa, a thicker fish sauce available in Asian markets, or use 1 extra tablespoon fish sauce
1thinly sliced red Thai chile or jalapeno chili
⅓cupneutral oilI use grapeseed oil
1-inchpiece of fresh or frozen turmericthinly sliced
8ouncesdried rice vermicellicooked according to package directions, rinsed and well-drained
¾cupcoarsely chopped fresh mint leaves
½cupcoarsely chopped fresh cilantro
¼cupthinly sliced green onion tops
¼cupchopped fresh dill weed
¼cupcoarsely chopped roasted peanuts
For the Rest
2cupsgreen onionssliced on the diagonal into 1 ½ slices
½cupdill weed frondswithout large stems
½cupdiced fresh pineapple
½teaspoonminced fresh red chile
1tablespoonchopped green onion
Marinate the fish: Combine the fermented rice, turmeric powder, and salt in a large bowl; add the fish and mix well to coat all the pieces of fish (remember it stains). Cover the bowl and place it into the refrigerator to marinate for at least an hour, or overnight.
Prepare the Pineapple Fish Sauce: Place all the ingredients except the chiles into a food processor or blender, blend until smooth. Pour into a bowl (may be kept at room temperature for a few hours; if keeping longer, place in the refrigerator. Remove at least an hour before serving.) Stir in the chiles right before using.
Make the Turmeric Oil: Combine the oil and fresh turmeric in a small pot over low heat; once the oil starts to bubble, lower the heat and simmer for 5 minutes. Turn off the heat and cover the pot to allow it to seep. After an hour, remove the solids; the oil is now infused with turmeric flavors.
Prepare the Salsa: Combine all the ingredients in a small bowl. Set-aside.
To Serve: In a large bowl combine the rice noodles with the pineapple fish sauce; add the fresh herbs, reserving some for the top. Toss well to combine.
Heat the turmeric oil in a large skillet over medium-high heat; add the fish and cook, turning until brown and cooked through about 5 minutes. Add the onions and dill fronds, toss until combined and the onions start to wilt. Be gentle so you don't break the fish up. Place the herbed noodles into a bowl; top with the fish and spoon the onions and dill over the top (use the oil or don't. Up to you. I did not. Sprinkle the reserved herbs, spoon on some of the pineapple relish, and finish with the chopped peanuts.