Vietnamese · Dinner
Stir Fried Snapper With Turmeric And Dill (Gluten-Free)
Vietnamese stir-fried snapper fillet folded through fresh dill and scallion, coloured golden with turmeric and finished with garlic and fish sauce. Served over rice noodles with roasted peanuts, lime juice, and optional chili, balancing earthy turmeric against bright herbs and briny fish.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
486Calories
37.2gProtein
21.4gFat
37.1gCarbs
3.2gSugar
3.8gFiber
1180mgSodium
74mgChol
3.1gSat Fat
870mgPotassium
110mgCalcium
3.6mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-cholesterol
gluten-free
Instructions
1
Prep
Toss snapper chunks with turmeric, ginger, garlic, and fish sauce in a bowl until evenly coated yellow.
2
Marinate
Cover and let fish sit at room temperature for 20 minutes.
3
Sear
Heat vegetable oil in a wok over medium-high heat, then sear snapper in a single layer 2 minutes per side until golden and flesh turns opaque.
4
Toss
Add dill and scallion to the pan and toss over medium-high heat for 1 minute until herbs wilt and coat the fish evenly.
5
Plate
Pile rice noodles into a bowl, spoon turmeric snapper and herbs over top, scatter with roasted peanuts and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 2 tsp2 tsp turmeric-ground
- 1 tsp1 tsp ginger-ground
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish-sauce
- 2 cup60g dill
- 2/3 cup30g scallion
- 4 tbsp56g vegetable-oil
- 2 tbsp2 tbsp roasted peanuts
- 4 tbsp4 tbsp lime-juice
- 22 small red chili
- 5.2 oz150g rice-noodles-cooked
