Editorial sample recipeVietnamesebeginnerDairy-FreeGluten-Free

Hanoi Turmeric Fish With Fresh Dill

Name: Hanoi Turmeric Fish With Fresh Dill
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g White fish fillets, such as cod, cut into 1.5-inch pieces; 1 tbsp Fresh turmeric, finely grated; 1 tsp Minced galangal or ginger; 3 clove Garlic, minced; 1.5 tbsp Halal fish sauce; 2 tbsp Neutral vegetable oil; 50 g Fresh dill, coarsely chopped; 4 stalk Scallions, cut into 2-inch lengths; 2 tbsp Roasted peanuts, coarsely chopped

A northern classic featuring firm fish fillets marinated in earthy turmeric and ginger, pan-seared with generous piles of fragrant fresh dill and scallions.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Hanoi Turmeric Fish With Fresh Dill

AI illustration

Technique to learn

Herb Wilt Searing

Layering vast quantities of fresh herbs over pan-searing fish so the herbs steam and infuse their essential oils into the pan juice.

Instructions

Step 1: In a large bowl, mix the grated turmeric, ginger, minced garlic, and fish sauce together.
Step 2: Add the fish pieces, toss gently to coat thoroughly, and marinade for 15 minutes.

Step 3: Heat the vegetable oil in a wide non-stick skillet over medium-high heat.

Step 4: Add the marinated fish pieces in a single layer and sear for 3 to 4 minutes until golden on the bottom.

Step 5: Flip the fish pieces carefully, then pile all the fresh dill and scallions directly over the fish.

Step 6: Cook for another 3 to 4 minutes while tossing herbs with the fish until herbs wilt completely and fish is cooked through.

Step 7: Transfer to a platter and sprinkle with roasted crushed peanuts.

Cooking tips

Do not skimp on the fresh dill; it acts as a primary vegetable ingredient rather than just a garnish.
Use firm white fish so the chunks do not break apart when turned in the pan.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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