Vietnamese · Dinner
Stir Fried Snapper With Turmeric And Dill (Low-Calorie)
Flaked white snapper is folded through wok-seared turmeric, garlic and a generous heap of fresh dill and scallion in the style of Hanoi's cha ca. Lighter oil use and no rice noodles keep the plate under 400 calories while the dish keeps its bright, herbaceous, turmeric-forward identity intact.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
298Calories
38.9gProtein
11.4gFat
6.8gCarbs
1.4gSugar
1.9gFiber
1450mgSodium
99mgChol
2.1gSat Fat
780mgPotassium
95mgCalcium
2.4mgIron
3.6mcgVitamin B12
14mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut the snapper into chunks and pat dry with paper towel so the marinade clings well.
2
Marinate
Toss snapper with turmeric, salt, garlic and half the fish sauce; cover and chill 15 minutes until visibly yellow.
3
Sear
Heat oil in a wok over high heat until shimmering. Sear snapper 2 minutes per side until opaque and golden outside.
4
Toss
Add scallion and remaining fish sauce, tossing constantly for 30 seconds over high heat until bright green and slightly wilted.
5
Finish
Remove from heat, fold in dill and black pepper, tossing just 15 seconds until fragrant.
6
Plate
Transfer to a plate, squeeze lime juice over top and scatter peanuts before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 2 tsp2 tsp ground turmeric
- 1 tsp1 tsp salt, for the marinade
- 4 cloves4 cloves garlic
- 2 cupabout 30g fresh dill
- 1/2 cupabout 10g scallion
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- a squeeze of lime juice, to finish
- 4 tbspabout 8g roasted peanuts, for garnish
