Cut the fish fillets in thick pieces
Peel the galagal and cut into pieces, then process in a blender with a tablespoon of water. Make a turmeric juice by mixing it in a blender with al little water and a dash of lemon juice, press and strain.
Strain the shrimp paste together with the fermented rice to collect the juice.
Mix together the galangal, the turmeric juice, the shrimp paste, the cashew nut oil and the fermented rice. Season with oyster sauce and suger. Depending on your taste, you can add a little chopped chili.
Marinate the fish in the mixture for at least three hours.
Wash thoroughly the white parts of the chives and the dill. Cut them in pieces about 2.5’’ (6cm) long.
Arrange the pieces of the fish on a grill. Grill on a charcoal
fire with a little dill and white parts of the chives then fry the fish in hot cooking oil. Fry the rest of the chives and dill to serve beside the fish.
Serve hot with the “bun” noodles, a piece of rice cracker, the peanuts, the fried shallots, and “nuoc cham” sauce or shrimp paste mixed with lime juice. With a pack of rice paper you also can make fish spring rolls with sliced pineapple, cucumber, onions, carrots and rice paper.

Serve 04 people

Ingredients:

1200 g (40 oz) trouser
150 g (05 oz) roasted peanuts
200 g (6.5 oz) fried, sliced shallots
900g(28 oz) “Bun” noodles or dried noodles
6 bunches dill
2 tbsps(Or Nuoc Mam) Mam tom shrimp paste
3tbsps (Or Tamarind juice) fermented rice
50 g (1,5 oz) turmeric :
100g (03 oz) galangal
05 tbsps oyster sauce:
03 tbsps cashew nut oil or saffron
02 tbsps sugar
Nuoc mam, lime, chili, frying oil
For accompaniments:
Nuoc cham nem sauce
Table greens