Combine the turmeric, pepper, shallots, garlic, ginger, fish sauce, sugar and 1 tsp of oil in a small mixing bowl. Add the fish pieces and turn until coated. Leave to marinate for half an hour.
Make the sauce by combining the grated garlic, bird’s eye chilli, honey, lime juice and fish sauce in a small jug. Set aside.
Heat 1 tbsp of oil over a medium to high heat in a non-stick frying pan. Lightly coat the fish with the rice flour, and individually place in the pan, cooking for 3-4 minutes on both sides. Set aside and wipe the pan down.
Add the remaining oil to the pan and heat on a medium to high temperature. Add the spring onions, Tenderstem Royale® and dill to the pan. Sauté for 3 minutes.
To serve, add warm rice or noodles to two bowls and top with Tenderstem Royale® and the fish. Drizzle over the sauce. Serve with extra dill and lime wedges