Hanoi-Style Turmeric Fish with Dill and Shrimp Paste (Chả Cá Lã Vọng)

In a medium bowl, combine the fish pieces with fish sauce, turmeric powder, and shrimp paste. Mix well to coat the fish evenly. Let marinate for 15 minutes.

Preheat oven to 400F (200C). Heat 2 tablespoons of vegetable oil in a large oven-safe skillet or wok over medium-high heat. Add half of the marinated fish in a single layer and cook for 2 minutes per side, until lightly browned. Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the fish is cooked through. Remove from skillet and set aside.

Add another 1 tablespoon of vegetable oil to the skillet, then add the remaining fish and cook for 2 minutes per side. Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the fish is cooked through. Remove and set aside with the first batch.

Reduce heat to medium. Add 1 tablespoon of vegetable oil to the skillet, then add the chopped dill and scallions. Sauté for 2-3 minutes, until fragrant and slightly wilted.

Return all the cooked fish to the skillet with the dill and scallions. Toss gently to combine and heat through for 1 minute.

Serve immediately with cooked vermicelli noodles, garnished with chopped roasted peanuts.