Vietnamese Style Fish with Turmeric & Dill Recipe

Name: Vietnamese Style Fish with Turmeric & Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Vietnamese Fish Sauce; 1 teaspoon Turmeric Powder; 1 Tablespoon Fresh Garlic, Finely Minced; 1/2 Tablespoons Fresh Ginger, Finely Grated; 2 Tablespoons Shallots, Finely Diced; 1 Tablespoon Fresh Dill Fronds, Chopped (for Marinade); 1/4 teaspoons Black Pepper; 1 pound Firm White Fish, Cut Into 2 Inch Pieces; 3 Tablespoons Vegetable Oil, Divided; 1 whole Small White Onion, Sliced; 1 bunch Fresh Dill, Without Stems, Divided; 4 whole Scallions, Sliced Into 2 Inch Segments, Divided; 1/2 cups Peanuts, Toasted And Roughly Chopped; 1 package (8 Oz. Size) Vermicelli Noodles, Boiled According To Package Directions; Nuoc Cham (fish Dipping Sauce) Or Mam Nem (fermented Anchovy Dipping Sauce); 1/4 cups Chili Paste (optional); 1 teaspoon Red Thai Chiles, Diced (optional); 5 sprigs Fresh Dill

Servings: persons

3 Tablespoons Vietnamese Fish Sauce
1 teaspoon Turmeric Powder
1 Tablespoon Fresh Garlic, Finely Minced
1/2 Tablespoons Fresh Ginger, Finely Grated
2 Tablespoons Shallots, Finely Diced
1 Tablespoon Fresh Dill Fronds, Chopped (for Marinade)
1/4 teaspoons Black Pepper
1 pound Firm White Fish, Cut Into 2 Inch Pieces
3 Tablespoons Vegetable Oil, Divided
1 whole Small White Onion, Sliced
1 bunch Fresh Dill, Without Stems, Divided
4 whole Scallions, Sliced Into 2 Inch Segments, Divided
1/2 cups Peanuts, Toasted And Roughly Chopped
1 package (8 Oz. Size) Vermicelli Noodles, Boiled According To Package Directions
Nuoc Cham (fish Dipping Sauce) Or Mam Nem (fermented Anchovy Dipping Sauce)
1/4 cups Chili Paste (optional)
1 teaspoon Red Thai Chiles, Diced (optional)
5 sprigs Fresh Dill

1
For the fish, in a large bowl, mix fish sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper.
2
Add fish and mix well.
3
Cover the bowl with plastic wrap and refrigerate for 12 hours.
4
In a large skillet, heat 1 tablespoon of oil.
5
Cook the white onions until lightly golden.
6
Add 1/3 of the dill and 1/2 of the sliced scallions.
7
Saute for an additional 12 minutes.
8
Plate the onions, scallions and dill on a serving platter.
9
Remove fish the refrigerator and drain off the marinade.
10
Using paper towels, pat off any excess liquid.
11
Using the same skillet, heat the remaining oil to medium high.
12
Pan fry the fish, about 34 minutes on each side until the fish is evenly browned.
13
Plate the fish on top of the bed of cooked onions, scallions and dill.
14
Immediately top with the remaining fresh dill and scallions.
15
Sprinkle peanuts on top and serve immediately with vermicelli noodles, sauces, and any desired accoutrements.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 Tablespoons Vietnamese Fish Sauce, 1 teaspoon Turmeric Powder, 1 Tablespoon Fresh Garlic, Finely Minced, 1/2 Tablespoons Fresh Ginger, Finely Grated, and more.

Yes, Vietnamese Style Fish with Turmeric & Dill falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Style Fish with Turmeric & Dill

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