For the fish

1. Cut the fish into 2 cm chunks. Sprinkle the pieces with salt and let them sit at room temperature for 15 minutes.
2. Mix together the fish sauce, ginger, garlic sugar and pepper in a small bowl.
3. Add the fish to the bowl and ensure that all the pieces are coated. Place them on a plate, cover and refrigerate for at least 20 minutes.
4. Heat your oven to low.
5. If using the chilli powder add this and half the turmeric and half the rice flour to a small bowl and the remaining turmeric and rice flour into another bowl. If not using the chilli powder, add all of the turmeric and rice flour into one bowl.
6. Coat each piece of fish in the flavoured flour.
7. Heat the peanut oil in a frying pan or wok until very hot. Add the fish in batches, and using tongs turn and move the fish until it is evenly cooked and golden brown. (The chilli fish will be a darker colour than the turmeric coated one).
8. Once cooked through (approximately 4-6 minutes) use the tongs to transfer the fish to an oven safe wire rack lined with paper towels and place in the heated oven to keep warm.

For the Pickled Vegetables

1. Mix together the vinegar, sugar and salt in small pan. Heat until the sugar dissolves.
2. Pour this mixture over the carrot, daikon, onion, ginger and chilli.
3. Cover and refrigerate for at least 20 minutes before serving.

For the Dill Mixture

1. Heat the oil in a pan over medium heat. Add the onions and allow to soften. Add the garlic and chilli and cook until they have also softened. Add the dill and the cherry tomatoes. Saute until the dill wilts and the tomatoes have softened slightly. Squeeze some lime over the top.

For the Vermicelli

1. Boil a kettle of water.
2. Place the vermicelli in a heat proof bowl.
3. Pour the just boiled water over the top and let sit as per the directions on the packet.
4. Drain.

To Serve

1. If using tortillas or rice paper prepare them accordingly to the packet directions.
2. If using lettuce leaves, pull them off the head of lettuce and stack them on the platter.
3. Add your fish, vermicelli, dill mixture and the pickled vegtables, arranging them around your platter so they look pretty. Add the mixed herbs, peanuts and fried shallots. Depending on the size of your platter you may have use separate bowls for some ingredients. Ensure that you have serving implements for each part of the meal.
4. Using the lettuce leaf / tortilla / rice paper as a plate, guests can add the fish, vermicelli, dill mixture and any of the accompaniments they desire, then roll up their meal.
5. Alternatively, the vermicelli, fish and dill mixture can be placed in a bowl and guests can serve their own accompaniments.
6. Best served with an ice cold beer!
7. Enjoy.