Catfish with ginger and rice noodles

Ingredients:

• 600 g catfish fillet, cut into 7 cm cubes.
• 2 tbsp + 1 tsp fish sauce
• 2 tsp peeled and grated ginger root
• 1 teaspoon ground turmeric
• 1 tbsp + 2 tsp vegetable oil
• 1 tbsp freshly squeezed lime juice
• 1 tbsp. sugar
• 1-2 tsp garlic chili sauce + extra for serving
• 1 package (240 g) of dry rice noodles
• 1 red bell pepper, thinly sliced
• 6 green onions, cut into 5cm pieces.
• 1 cup fresh dill and/or cilantro, tightly packed

Preparation:

1. Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the catfish fillets, 1 tablespoon of fish sauce, 1 teaspoon of ginger, turmeric, and 1 teaspoon of vegetable oil; marinate for 15 minutes.
2. In a small bowl, combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, lime juice, sugar, and chili garlic sauce; set aside.
3. When the water comes to a boil, turn off the heat, add the noodles, and stir. Let stand until the noodles are tender, 2-3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon of vegetable oil and half of the prepared sauce and stir; divide among 4 bowls.
4. In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the fish and cook until browned, 2-3 minutes per side; transfer to a plate. Add the bell pepper and green onions to the skillet and cook for 1-2 minutes. Add half of the greens.
5. Place the fish and vegetables on top of the noodles and sprinkle with the remaining herbs. Drizzle with the remaining sauce and serve with a side of garlic chili sauce.