Cha Ca Thang Long Inspired Fish

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) Roughly chop the dill (stalks and all).

c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

d) In another medium bowl, combine the remaining ginger puree, half the sweet chilli sauce, half the juice from the lime and the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

a) Boil a half-full kettle.

b) Pour the boiled water into a medium saucepan on medium-high heat.

c) Add the rice noodles and cook until warmed through, 1-2 mins. Use a fork to gently tease the noodles apart.

d) Drain in a sieve and run under cold water. Set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the fish pieces to the pan and fry, turning the pieces regularly, until golden, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle. 

a) Add the remaining sweet chilli sauce to the pan and gently stir to coat the fish, 1 min.

b) Remove from the heat, then stir through half the dill.