1 ea. Alaska pollock block (16.5 lb.)
½ cup canola oil
1 cup (4 oz.) shallots, minced
¼ cup (2.5 oz.) garlic paste
¼ cup (2.5 oz.) fresh ginger paste
2 Tbsp. 1 tsp. ground turmeric
1 ¼ cup fresh lime juice
½ cup fish sauce
¼ cup (2 oz.) sugar
½ cup fresh dill, chopped 1 qt. fresh dill, rough chop
1 qt. green onions, thinly sliced on a bias
1 qt. dry roasted peanuts, lightly salted, chopped
Nuoc Cham Dipping Sauce
8 lbs. whole wheat thin spaghetti
Nuoc Cham Dipping Sauce:
1 qt. fresh lime juice
1 Tbsp. fresh garlic paste
½ cup fish sauce
3 cups water
1 1/3 cups sugar
4 fresh Thai bird chilies or fresh serrano chilies, minced
1. Simply place each unwrapped frozen block into a 4-inch full-size hotel pan and slack out in the refrigerator overnight. If the block doesn’t quite fit down into the pan when frozen, it will drop down when it has slacked out.
2. Cover the hotel pan with parchment paper and then seal the pan tightly with foil. Bake in a pre-heated 425°F convection oven for 1 hour.
3. Remove the foil, reduce the oven temperature to 400°F, and bake for an additional 30 minutes, or until the internal temperature just reaches 165°F. Do not overcook.
4. Some natural liquid from the fillets may remain in the pan, which can be kept for additional moisture, or poured off if desired.
5. Heat a saucepan over medium heat. Add the canola oil and shallots, and sauté until the shallots begin to brown. Stir in the garlic and ginger, and cook for another 3 minutes. Stir in the ground turmeric and cook for another minute. Add the lime juice, fish sauce, sugar, and continue to simmer for another 5 minutes. Stir in the chopped dill.
6. Pour the sauce over the baked Alaska pollock and break up until the sauce is evenly distributed while keeping the fish chunky. Hold hot at 135°F or higher.
Cook the thin spaghetti until al dente. Drain and shock in cold water until chilled. Drain chilled spaghetti. Hold cold at 41°F or below.
Nuoc Cham Dipping Sauce (to serve over noodles):
Whisk together the fresh lime juice and garlic paste in a container, and let sit for 5 minutes to mellow the garlic. Add the fish sauce, water, sugar and fresh chilies, and whisk until the sugar has dissolved. Hold cold at 41°F or below.
Place 1 cup chilled noodles in each portion bowl. Place 3 oz. turmeric Alaska pollock in the center of the noodles. Top with 1 Tbsp. each fresh dill, sliced green onions, and chopped peanuts. Serve with 1 oz. Nuoc Cham dipping sauce on the side.