Hanoi Grilled Turmeric Fish with Dill and Onion

Ingredients

• 3 tablespoons fish sauce
• 1 teaspoon turmeric powder
• 1 tablespoon minced garlic
• 1/2 tablespoon fresh ginger
• 2 tablespoons finely diced shallots
• 1 tablespoon chopped dill fronds
• 1/4 teaspoon ground black pepper
• 1 pound striped bass skin-on fish filets, or any kind of white fish
• 1 small yellow or white onion, sliced
• 1/3 bunch plus 2/3 bunch fresh dill, stemmed
• 2 plus 2 scallion stalks, cut into 2-inch pieces
• Persian cucumber, julienned
• Pickled red onions
• 1/2 cup roasted peanuts, coarsely chopped
• 8 ounces vermicelli, cooked
• Coco Rico Vietnamese Fish Sauce
• Butter lettuce
• “Mam Nem” (optional)

Method

1. Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1–2 minutes. Plate the onions, scallions, and dill on a serving platter.2 min timer
2. Remove fish from bowl, drain, and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn’t burn the fish.
3. In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3–4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.4 min timer
4. Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, Pickled Red Onions, and peanuts.
5. Serve immediately with sides of vermicelli noodles, Coco Rico Vietnamese Fish Sauce, and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with “Mam Nem”, a fermented fish and pineapple dipping sauce—don’t knock it til you try it!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!