Wash the fish fillets with white vinegar and water, rinse well and dry
In large bowl, mix the shallots, garlic, turmeric, galangal, sugar, fish sauce and add the fish. Mix well, cover and marinate over night or for at least 2 hours.
Meanwhile, boil the rice vermicelli as per package instruction and drain, set aside.Wash and dry the lettuce and resh herbs. Display the the lettuce, fresh herbs and rice vermicelli on serving platters Prepare the fermented shrimp dipping sauce or nuoc cham
Put a little oil in a skillet, and fry the sliced onions till caramelized over medium heat
Put the dill and scallions in a microwave-safe bowl with 1 tablespoon of oil, a pinch of sugar and a pinch of salt. Microwave for 20 seconds. The dill and scallions will wilt. I like to do it this way to avoid mixing the dill and scallions in the fish skillet.
Around 30 minutes before dinner, spray some oil on a cast iron grill. Line with parchment paper cut to size. Spray a little oil on the parchment paper. This is a really neat trick to sear the fish without it sticking to the pan, using minimal oil, so the fish is crisp but not greasy. Heat the cast iron grill on high. When smoking hot, add the fish by batch, without overlapping. Cook 3 to 4 minutes per side (depending on the fish thickness). Carefully remove to a heated serving platter.
After all the fish is cooked, spread the dill and scallions over the fish, the caramelized onion, and sprinkle with the chopped peanuts. Serve immediately with the rice vermicelli, fresh herbs, dipping sauce, and the grilled crispy Banh Da (optional).