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Vietnamese Turmeric Fish with Dill

Wow, talk about an explosion of flavors! We love this unique way to make fish in our house. It’s a break from the usual salmon dinner but still keeping with the fresh umami flavors we love.

I first learned the recipe when I traveled to Vietnam and since then, I have been making it for my family with the addition of Healthy On You® Here Comes the Yum Turmeric Ginger spice blend. It umps up the flavor in this dish while keeping everything in balance. The fresh dill and herbs is a must as it brightens up the fish.

This is one of our easier recipes that can be made in 30 minutes or less if you marinate the fish ahead of time. I recommend 30 minutes but you can certainly marinate it for up to three hours for more flavor.

Ingredients

Makes 4 servings

For the Fish:

  •  lbs.
    firm white fish (sea bass, cod, snapper, halibut) skin and bones removed and cut into 1" cubes
  • 2 tbsp
    grapeseed oil, separated (or any flavorless oil)
  • 1 tsp
    fish sauce
  • 1 tbsp
    shallots, minced
  • 1 tbsp
  • 1 tsp
    sugar
  • ¼ tsp
    coarse black pepper
  • 2 cups
    cooked rice

For the Sauce

Preparation

  1. In a medium sized bowl, add the cubed fish, 1 tbsp oil, 1 tsp fish sauce, Turmeric Ginger Spice, shallots, salt and pepper. Mix well so each piece of fish is coated with the marinade.
  2. Refrigerate for 30 minutes or more.
  3. When ready: sauté the fish in 1 tbsp olive in a nonstick frying pan being careful not to burn the shallots
  4. Remove from heat when the fish is opaque, 5-7 minutes.
  5. Make the sauce: In the same pan, over medium-high heat, add the ¼ cup grapeseed oil, the remaining tbsp of Turmeric Ginger Spice,  fish sauce, dill, green onions, peanuts.
  6. Sauté the peanuts and herbs until the peanuts start to color, two to three minutes. Then add in the cooked fish.  
  7. Gently incorporate the fish with the peanuts and herbs and cook for an additional 3 minutes.
  8. Plate 4 individual bowls with ½ cup of rice each, then add the fish and top with the basil, mint and extra dill.
Samantha Binkley
samantha@healthyonyou.com