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1
To marinate the fish: in a medium bowl, combine the fish sauce, oil, ginger, turmeric, and salt and stir to mix well.
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2
Cut the fish into big bite-sized chunks (2 or 3 inches square) and add them to the bowl, tossing to coat well.
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3
Set aside while you prepare the noodles and other accompaniments, or cover and chill to marinate for up to 1 day.
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4
To cook the rice noodles: bring a medium saucepan of water to a rolling boil over high heat.
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5
Drain the soaked noodles well, drop them into the boiling water, and immediately remove from the heat.
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6
Let stand for 10 minutes, drain well, and set aside in a medium bowl.
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7
(If using angel hair pasta, cook in boiling salted water until tender but still firm, drain well, and set aside).
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8
Prepare the accompaniments so that you can serve the fish at once.
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9
To cook the fish: place the oil, dill, and green onions by the stove.
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10
Heat the oil in a large, heavy skillet over medium-high heat until a bit of dill sizzles when it hits the pan.
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11
Add the fish to the pan and cook on one side for about 2 minutes.
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12
Gently turn and let the fish cook for another minute.
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13
Add the dill and green onions to the pan and cook for another minute, tossing gently to wilt the herbs.
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14
Transfer to a serving platter.
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15
To serve this dish the classic small-bowl way, start each guest off with a small bowl holding a portion of each accompaniment: noodles, lettuce, and a few leaves of mint, cilantro, or Asian basil.
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16
Top with a piece or two of fish with dill and green onions, sprinkle with chopped peanuts, and drizzle with a spoonful of Everyday Dipping Sauce.
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17
Invite your guests to continue serving themselves in this way.
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18
To serve the big-noodle-bowl way, divide the accompaniments, fish, dill, and green onions among 4 big noodle bowls or pasta plates.
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19
Season each bowl with Everyday Dipping Sauce and invite each guest to toss with chopsticks or a fork and spoon, and enjoy.
