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1
In a glass or stainless-steel bowl, combine 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, half the scallions, 1/2 teaspoon of the vinegar, the turmeric, 1/2 teaspoon of the sugar and 1 teaspoon of the anchovy paste.
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2
Add the fish and stir to coat.
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3
Let sit for 1 hour, stirring once or twice.
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4
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
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5
Add the tofu.
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6
Brown on all sides, about 4 minutes in all, and remove.
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7
Drain the fish, reserving the marinade.
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8
Pat the fish dry with paper towels.
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9
Add half the fish to the pan.
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10
Brown on all sides, about 4 minutes in all, and remove.
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11
Heat the remaining tablespoon oil and brown the rest of the fish.
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12
Remove.
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13
In a blender, puree 1/2 cup of the macadamia nuts with the remaining 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 teaspoon vinegar, 2 teaspoons sugar and 2 teaspoons anchovy paste, the garlic and jalapeno.
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14
In a medium saucepan, bring the 2 cups water and the carrots to a boil.
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15
Cook, partially covered, for 6 minutes.
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16
Stir in the reserved marinade and the pureed nut mixture.
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17
Add the tofu, fish, the remaining scallions and the dill.
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18
Bring to a simmer over moderate heat.
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19
Reduce the heat and simmer, covered, until the fish is just done, 2 to 3 minutes.
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20
Serve topped with the remaining 1/4 cup macadamia nuts, the radishes and cilantro.
