Vietnamese Fish Tacos

Núóc Mam Dipping Sauce

3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets)
1/4 cup rice wine vinegar
2 tablespoons chopped scallions (green onions)

Whisk ingredients together and set aside.

Vegetable Platter

1 head leaf lettuce
1 bunch fresh mint
8 ounces bean sprouts
8 thin spears fresh pineapple, cut lengthwise
1 bunch cilantro
Arrange on platter and refrigerate until ready to use.

Marinade

1/2 teaspoon turmeric powder
1 clove garlic, ground in a mortar
1/2 teaspoon sugar
1/2 teaspoon salt
Mix ingredients together and set aside.
Scallion Oil
1/4 cup vegetable oil
2 tablespoons chopped scallions

Mix ingredients together and set aside.

Fish

1 1/2 pounds mild fish filets
vegetable oil
1/4 cup crushed peanuts
1 package spring roll wrappers (available at oriental markets)

Rub both sides of fish with a little oil and the dry marinade (recipe above) and refrigerate for about 2 hours. Grill fish. When done, sprinkle with crushed pea-nuts and scallion oil. Keep warm until ready to use.

To make tacos, dip wrappers briefly into warm water one sheet at a time to soften. Pat dry with a paper towel. Place one wrapper (or two for extra strength) on a plate. Cut each fish filet into several slices and place one or two slices, along with assorted items from the vegetable platter, at one edge of the wrapper. Arrange neatly, so the vegetables will not poke through the wrappers and tear them. Repeat with remaining vegetables and fish. Roll up, folding in edges, eggroll style. Serve with small individual bowls of núóc mam sauce for dipping. Makes approximately 8 generous tacos.