Vietnamese Turmeric Fish With Dill

Vietnamese Turmeric Fish With Dill

DATE: September 22, 2022
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • Here Comes the Yum
  • meal type
  • pescatarian
  • Turmeric Ginger Spice
This Vietnamese turmeric fish with dill is a genuine explosion of fresh, vibrant flavor that brings something completely new and exciting to your weeknight fish dinner rotation. Inspired by a transformative bowl discovered on a trip to Vietnam, this recipe layers the warm, golden depth of Healthy On You® Here Comes the Yum Turmeric Ginger Spice Blend with the bright, aromatic freshness of dill and herbs for a dish that is as boldly flavored as it is beautifully balanced. Marinate the fish for 30 minutes for a quick weeknight meal or up to three hours for even deeper, more complex flavor. This easy Vietnamese fish recipe is a healthy weeknight dinner that comes together in 30 minutes or less and delivers authentic Southeast Asian flavor with minimal effort. A turmeric fish with dill recipe inspired by Vietnamese cooking that is naturally gluten-free, packed with anti-inflammatory turmeric and ginger, and the kind of fresh, umami-rich dish that makes every other fish dinner feel ordinary by comparison.
  • Time: 1hr
  • Serves: 4
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Turmeric Ginger Spice
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FOR THE FISH:

  • 1½ lbs. firm white fish (sea bass, cod, snapper, halibut) skin and bones removed and cut into 1" cubes
  • 2 tbsp grapeseed oil, separated (or any flavorless oil)
  • 1 tsp fish sauce
  • 1 tbsp shallots, minced
  • 1 tbsp Healthy On You® Here Comes the Yum Turmeric Ginger spice blend
  • 1 tsp sugar
  • ¼ tsp coarse black pepper
  • 2 cups cooked rice

FOR THE SAUCE

  • ¼ cup grapeseed oil
  • 1 tbsp Healthy On You® Here Comes the Yum Turmeric Ginger spice blend
  • 1 tbsp fish sauce
  • 1 cup fresh dill, chopped
  • 2 cups green onion, chopped
  • ½ cup chopped peanuts
  • 1½ cups water
  • fresh mint, Thai basil, and more dill herbs for garnish

Directions

  1. In a medium sized bowl, add the cubed fish, 1 tbsp oil, 1 tsp fish sauce, sugar, Turmeric Ginger Spice, shallots, salt and pepper. Mix well so each piece of fish is coated with the marinade.
  2. Refrigerate for 30 minutes or more.
  3. When ready: sauté the fish in 1 tbsp grape seed oil in a nonstick frying pan being careful not to burn the shallots
  4. Remove from heat when the fish is opaque, 5-7 minutes.
  5. Make the sauce: In the same pan, over medium-high heat, add the ¼ cup grape seed oil, the remaining tbsp of Turmeric Ginger Spice, fish sauce, dill, green onions, peanuts.
  6. Sauté the peanuts and herbs until the peanuts start to color, two to three minutes; add the water; then add in the cooked fish.
  7. Gently incorporate the fish with the peanuts and herbs and cook for an additional 3 minutes.
  8. Plate 4 individual bowls with ½ cup of rice each, then add the fish and top with the basil, mint and extra dill.

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