1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1/4 cup roughly chopped fresh dill
3 tablespoons vegetable oil
2 tablespoons ground turmeric
2 teaspoons Vietnamese fish sauce
1/2 teaspoon granulated sugar
4 (6-oz.) snapper fillets
NUOC MAM (FISH SAUCE)
3/4 cup water
1/2 cup Vietnamese fish sauce
1/3 cup rice vinegar
1 cup granulated sugar
1 1/2 teaspoons minced garlic (from 2 small garlic cloves)
1 tablespoon sambal oelek
1 1/2 teaspoons minced fresh ginger
PICKLED RED ONION
1/4 cup warm water
1/2 cup rice vinegar
1 1/2 tablespoons granulated sugar
1 teaspoon kosher salt
1 star anise pod
1 large red onion, cut into thin strips
6 ounces uncooked rice noodles
3 cups shredded cabbage (about 3 oz.)
3 cups torn Bibb lettuce (about 1/2 head)
2 tablespoons roasted peanuts, crushed
1 tablespoon fresh dill
3 scallions, cut into 1-inch pieces
How to Make It
Prepare the Marinade: Whisk together yogurt, shallot, garlic, ginger, jalapeño, lemon zest, lemon juice, dill, oil, turmeric, fish sauce, and sugar in a medium bowl. Add snapper, and submerge completely in Marinade. Cover and chill 8 hours or overnight.
Prepare the Nuoc Mam: Stir together all Nuoc Mam ingredients in a bowl. Cover and chill up to 2 weeks.
Prepare the Pickled Red Onion: Stir together water, vinegar, sugar, salt, and star anise in a bowl. Add onion; cover and chill 8 hours or overnight. Store in refrigerator up to 2 weeks.
Prepare the Noodle Bowls: Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add rice noodles, and cook according to package instructions. Drain well, and place in a large bowl. Toss with 3/4 cup of the Nuoc Mam.
Remove fish from Marinade, letting any excess drip into bowl; discard marinade. Place fish on a lightly greased baking sheet. Roast fish in preheated oven until cooked through, 16 to 18 minutes.
Toss together cabbage and lettuce. Divide noodles among 4 bowls (about 1 1/2 cups each). Top each with about 3/4 cup cabbage mixture. Place 1 fish fillet in each, and top with 2 tablespoons Pickled Red Onion. Divide peanuts, dill, and scallions among bowls, and serve.