We can divide the recipe into 2 parts:

• The marinade (prepared a couple of hours in advance)
• The side dishes (rice noodles, pickled shallots, peanuts)

Step 1

• Cut the grouper into pieces approximately 2x2 cm.
• Place in a bowl and add garlic, turmeric, galangal, curry powder, yogurt, fish sauce, sugar, half a bunch of dill, a tablespoon of oil, and mix well. I recommend wearing gloves if you need to grate fresh turmeric. Cover and let marinate in the refrigerator for 1 hour.

Step 2

• The shallots: slice them thinly, place them in a bowl, and cover with rice vinegar or another mild vinegar. Let them marinate in the refrigerator for half an hour to an hour.

Step 3

• There's nothing special to do with peanuts unless you have to shell them!
• Slice the scallion stalks (the green part).
• To cook the rice noodles, follow the package instructions.

Step 4

• Heat a large frying pan over high heat.
• Add the remaining oil and, once hot, cook the fish until done. Remove the fish, squeeze lemon juice over it, and add the remaining herbs.
• To serve, in Vietnam each person "makes their own bowl": filling it with rice noodles, fish, peanuts, shallots, etc.