In a pestle and mortar, crush peeled galangal into fine pieces.
In a bowl, mix fish, turmeric powder, crushed galangal, minced shallots, minced garlic, fish sauce, shrimp paste, yogurt and oil together.
Marinate the fish in the refrigerator for at least 30 minutes.
Cut spring onion into 2 inches long.
Separate the white and green parts and set aside.
Cut dill into 2 inches long and set aside.
Combine lime juice, water, fish sauce, fine sugar and minced garlic. Mix well and set aside.
Heat up just enough oil in a pan to sear the marinated fish.
Add marinated fish into the heated oil and sear on both sidesover medium heat till cooked (around 8 minutes) and set aside.
In a clean pan, heat up some oil over medium-high heat.
Sauté the white part of the spring onion for around 1 minute till colour starts to change.
Add in the green part ofthe spring onion and sauté for about 20 seconds.
Add in the dill and give everything a quick mix.
Add in the seared fish and stir gently to mix well, careful not to break the fish slices.
Serve with blanched thick vermicelli noodles and dipping sauce. Garnish with roasted unsalted peanuts and green lemon wedge.