2 pounds, 4 ounces/ 1 kg ling fillets
8 spring onions (scallions)
4 cloves garlic
1 tablespoon ground turmeric
2 teaspoons hot curry powder
2 tablespoons plain yogurt
4 ounces/125 ml fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil
1 bunch fresh dill
4 1/2 ounces/ 125 g rice vermicelli, cooked
1 cup/ 250 ml fish stock
10 1/2 ounces/ 300 g bean sprouts
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