1. Mix together the vinegar, soy sauce, sesame oil, sugar, chilli and spring onions, and pour over the cucumber and noodles in a bowl. Leave to marinate while you cook the fish.
2. Mix the cornflour and turmeric, and season with salt and pepper. Make sure the fish is dry; roll it in the cornflour until coated all over.
3. Heat about 1cm oil in a pan and fry the fish until golden-brown and cooked through. Sprinkle the herbs over the noodle salad and serve it with the fish fingers. Extra soy sauce to taste, as well as a sprinkling of toasted sesame seeds, is optional.