Vietnamese · Dinner
Turmeric Fish Soup with Dill
A light Vietnamese soup of pan-fried white fish fillet simmered in a turmeric and tomato broth seasoned with fish sauce. Fresh dill and scallion finish the pot, giving the broth a golden colour and clean, herbal, faintly sweet taste.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
361Calories
37.8gProtein
18.9gFat
8.1gCarbs
3.2gSugar
1.8gFiber
1572mgSodium
85mgChol
2.7gSat Fat
815mgPotassium
78mgCalcium
2.1mgIron
1.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat fish chunks dry, toss with turmeric and salt, let sit 10 minutes until evenly coloured.
2
Fry
Heat oil in a saucepan over medium-high heat, fry fish 2 minutes per side until golden and firm, then remove to a plate.
3
Sweat
Add shallot and garlic to the pan, sweat over medium heat for 1 minute until translucent and fragrant.
4
Simmer
Pour in stock and tomato wedges, simmer over medium heat for 8 minutes until tomato softens, then gently return fish to the pot.
5
Finish
Stir in fish sauce, scallion and half the dill, simmer over low heat for 1 minute until scallion wilts.
6
Plate
Ladle into a bowl, scatter remaining dill over top, adjust with black pepper and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tsp2 tsp ground turmeric
- 2 cup50g fresh dill
- 2 tbsp2 tbsp fish sauce
- 44 scallions
- 22 small tomato
- 4 tbsp60ml vegetable oil
- 4 cloves4 cloves garlic
- 22 small shallot
- 3 cups720ml chicken stock
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
