Vietnamese · Dinner
Grilled Fish with Turmeric and Dill
Vietnamese grilled white fish fillet marinated in turmeric and dill with fish sauce, charred over direct flame until skin blisters. Served over rice vermicelli with fresh herbs, scallion oil, crushed roasted peanuts, and a bright lime-chili dipping sauce.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
512Calories
41.2gProtein
19.6gFat
45.8gCarbs
8.3gSugar
4.1gFiber
1980mgSodium
92mgChol
2.9gSat Fat
920mgPotassium
110mgCalcium
3.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Combine fish chunks with turmeric, dill, fish sauce, ginger-garlic paste, and sugar in a bowl; toss to coat evenly and refrigerate for 30 minutes.
2
Grill
Heat grill pan to medium-high, brush fish with 1 tbsp oil, and grill 3 to 4 minutes per side until opaque and edges char lightly.
3
Prep
Whisk lime juice, sugar, fish sauce, sliced chili, and minced garlic in a small bowl to make the dipping sauce; set aside.
4
Prep
Warm remaining 1 tbsp oil in a small pan over medium heat, add scallion pieces and dill sprigs, and cook 30 seconds until bright green.
5
Plate
Arrange rice vermicelli and mixed herbs in a bowl, top with grilled fish, drizzle with scallion-dill oil, scatter peanuts over top, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tsp2 tsp ground turmeric
- 1 cup30g fresh dill
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp sugar
- 4 tbsp60ml vegetable oil, divided
- 44 scallions
- 4 tbsp36g roasted peanuts
- 5.2 oz150g rice vermicelli noodles, cooked
- 1 cup30g mixed fresh herbs (cilantro, mint, lettuce)
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar, for dipping sauce
- 2 tbsp2 tbsp fish sauce, for dipping sauce
- 11 small chili
- 2 clove2 clove garlic
