Vietnamese · Dinner
Stir Fried Snapper With Turmeric And Dill (High-Protein)
Vietnamese-style stir-fried snapper fillet and shrimp with fresh dill, turmeric, and fish sauce over jasmine rice. Served with lime wedge and crushed roasted peanuts. This cha ca-inspired dish features a golden turmeric-garlic marinade and bright dill wilted at the finish.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
588Calories
59.3gProtein
23.4gFat
34.2gCarbs
6.8gSugar
5.6gFiber
1580mgSodium
491mgChol
4.4gSat Fat
1180mgPotassium
210mgCalcium
4.3mgIron
3.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut snapper into 1-inch chunks, pat shrimp dry, and place both in a bowl with garlic and ginger.
2
Marinate
Stir turmeric, half the fish sauce, sugar, and ginger into the fish and shrimp; let sit 15 minutes.
3
Sear
Heat oil in a wok over medium-high heat, lay in marinated fish and shrimp in a single layer, and sear 2 minutes until golden and opaque at edges.
4
Saute
Flip pieces, add beaten egg around fish, and toss 2 minutes over medium-high heat until egg sets and shrimp turn pink.
5
Toss
Add dill and scallion to wok and toss over medium heat 1 minute until dill wilts and glistens.
6
Finish
Drizzle remaining fish sauce over mixture and toss 30 seconds until evenly coated.
7
Plate
Spoon rice onto plate, top with stir-fried snapper and dill, scatter peanuts, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 6.4 oz180g shrimp
- 22 large eggs
- 2 tsp2 tsp turmeric-ground
- 2 tbsp2 tbsp fish-sauce
- 2 tsp2 tsp sugar-white
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 cup60g dill
- 44 scallion
- 2 tbsp2 tbsp vegetable-oil
- 1/2 cup50g roasted peanut
- 1 cup190g jasmine-rice-cooked
- 22 lime wedge
