Cook the risotto rice with 2 cups water (about 500 ml) over low heat, covered, until very tender. Add the mushroom bouillon powder and turmeric. Stir well and set aside.

Sear the pollock fillet in a skillet on both sides until golden. Add the sliced shallot and sauté together to add flavor.

Serve hot, garnished with finely chopped Vietnamese coriander and a little ground black pepper.