Vietnamese · Dinner
Sizzling Turmeric Fish Wraps
A single fresh white fish fillet is marinated in turmeric, ginger and garlic, then pan-seared with dill and scallion until edges crisp and flesh flakes. Tucked into lettuce leaves with rice noodles, herbs, roasted peanuts and a tangy fish sauce dip, this Hanoi-style cha ca dish balances char, herbs and acidity.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
410Calories
34.2gProtein
16.8gFat
31.5gCarbs
8.4gSugar
3.6gFiber
1380mgSodium
88mgChol
2.9gSat Fat
720mgPotassium
95mgCalcium
2.6mgIron
1.8mcgVitamin B12
14mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat fish strips dry on a cutting board. Grate ginger and mince garlic. Chop dill roughly and slice chili finely.
2
Marinate
Toss fish with turmeric, ginger, garlic, fish sauce and sugar. Cover and marinate 20 minutes until turmeric colors the flesh.
3
Sear
Heat oil in a skillet over medium-high until shimmering. Sear fish 3 minutes per side until golden at edges and flesh flakes easily with a fork.
4
Build
Lay lettuce leaf flat. Layer rice noodles, seared fish, cilantro and mint. Scatter peanuts over the filling.
5
Plate
Wrap lettuce around filling and set on plate alongside lime juice, water, chili and sugar whisked together as dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tsp2 tsp turmeric-ground
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish-sauce
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil, for pan-searing
- 1/2 cupabout 15g dill
- 44 scallions
- 2.8 oz40g, about 1/3 cup rice noodles, cooked
- 22 large lettuce leaf
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp lime-juice
- 2 tbsp2 tbsp water
- 1 tsp1 tsp chili-fresh
- 1 tsp1 tsp sugar-white, for the dipping sauce
