Vietnamese Turmeric Fish Recipe | I Heart Umami (2024)

4.50 from 2 votes

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Author: ChihYu Smith

• ▢ 1 ¼ lbs fresh cod fish, cut into 2-inch piece that are about 1/2 inch thick
• ▢ 2 cups scallions, slice into long thin shape
• ▢ 2 cups of fresh dill
• ▢ Coconut oil to pan fry the fish

Fish marinade: (Marinate for at least 1 hr. or as long as overnight)

• ▢ 1 tbsp turmeric powder
• ▢ 1 1/2 tsp kosher salt
• ▢ 2 tsp grated ginger
• ▢ 2 tbsp olive oil

Mango sauce:

• ▢ 1 medium size ripe mango
• ▢ 2 tbsp rice vinegar
• ▢ Half one whole lime juice
• ▢ 1 clove garlic, grated
• ▢ 1 tsp chili powder, optional

Toppings::

• ▢ Fresh cilantro, as much as you like
• ▢ Lime juice, as much as you like
• ▢ Pine nuts, (optional)

• Marinate the fish for at least 1 hr. or as long as overnight. Place all ingredients under “Mango Sauce” into a food processor and blend until smooth.

• Heat 2 tbsp of coconut oil in a non-stick large frying pan over high heat. When hot, drench the marinade then add the fish. Note: place the fish slices into the pan individually and separate them to two batches to pan fry if necessary. You should hear a loud sizzle, after which you can decrease the heat to medium-high. Do not turn or move the fish until you see a golden brown on the side, about 5 minutes. Season a small pinch of salt. Then carefully turn the fish to fry on the other side. Once it’s done, transfer to a large plate.

• Use the remainder of the oil and heat in the frying pan, turn off the heat and add 2 cups of scallions and 2 cups of dill. Give a gentle toss until the scallions and dill have wilted, about 15 seconds. Season with a small pinch of sea salt.

• Pour the scallion/dill oil over the fish and serve with fresh cilantro, lime, pine nuts (optional), and mango dipping sauce.

Course: Dinner, Lunch

Cuisine: Vietnamese