Shrimp Paste (optional):

• In a small bowl, mix together the shrimp paste (Mam tom), sugar, rice wine, chili, and the lime juice, until fully dissolved. Mix in the garlic. Place it in a side dish bowl.

Marinate:

• Place turmeric powder, garlic, shallot, fish sauce and galangal in a mini chopper. Blend until obtaining a paste. Place the fish in a bowl. Rub the mixture all over it. Set aside at room temperature for 1 hour.

Dipping:

• Combine fish sauce, lime juice, sugar, 2 tablespoons of garlic, 1/2 cup cold water in a small bowl. Stir well. Refrigerate.

Topping:

• Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened. If you can't have fresh noodle, bring 3 quarts of water to a boil, drain noodles, and add to boiling water. Cook 1 minute, then drain.
• Spread lettuce & herbs on a serving platter. Spread noodles over it. Cover lightly with a sheet of foil or plastic wrap.
• Place oil in a large nonstick to a high temperature. Add fish pieces. When seared on one side, turn to sear other side. Add spring onions to pan and reduce heat to medium. When onions start to brown, add remaining garlic, stir, add dill & and 1 spoon of shrimp paste (optional). Stir again. Cook about 1 minute. Remove pan from heat.
• Spread contents of the pan, including all the oil, on noodles. Scatter herbs on top, then toss on peanuts and fried shallots and sliced fresh chili... Serve with sauce on the side.