Vietnamese Turmeric Fish with Herbs and Mango Dipping Sauce
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4 serves
  • 1 ¼ lbs fresh cod fish, boneless and skinless, cut into 2-inch piece wide that are about ½ inch thick
  • 2 tbsp coconut oil to pan-fry the fish (plus a few more tablespoon if necessary)
  • Small pinch of sea salt to taste
Fish marinade: (Marinate for at least 1 hr. or as long as overnight)
  • 1 tbsp turmeric powder
  • 1 tsp sea salt
  • 1 tbsp Chinese cooking wine (Alt. dry sherry)
  • 2 tsp minced ginger
  • 2 tbsp olive oil
Infused Scallion and Dill Oil:
  • 2 cups scallions (slice into long thin shape)
  • 2 cups of fresh dill
  • Pinch of sea salt to taste.
Mango dipping sauce:
  • 1 medium sized ripe mango
  • 2 tbsp rice vinegar
  • Juice of ½ lime
  • 1 garlic clove
  • 1 tsp dry red chili pepper (stir-in before serving)
  • Fresh cilantro (as much as you like)
  • Lime juice (as much as you like)
  • Nuts (cashew or pine nuts)
  1. Marinate the fish for at least 1 hr. or as long as overnight.
  2. Place all ingredients under “Mango Dipping Sauce” into a food processor and blend until desired consistency.
To Pan-Fry The Fish:
  1. Heat 2 tbsp of coconut oil in a non-stick large frying pan over high heat. When hot, add the pre-marinated fish. *Note: place the fish slices into the pan individually and separate to two or more batches to pan fry if necessary.
  2. You should hear a loud sizzle, after which you can decrease the heat to medium-high.
  3. Do not turn or move the fish until you see a golden brown color on the side, about 5 minutes. Season with a pinch of sea salt. Add more coconut oil to pan-fry the fish if necessary.
  4. Once the fish is in golden brown color carefully turn the fish to fry on the other side. Once it’s done, transfer to a large plate. *Note: There should be some oil left in the frying pan. We are going to use the reminder of the oil to make scallion and dill infused oil.
To Make The Scallion And Dill Infused Oil:
  1. Use the remainder of the oil in the frying pan over medium-high heat, add 2 cups of scallions and 2 cups of dill. Turn off the heat once you’vef added the scallions and dill. Give them a gentle toss just until the scallions and dill have wilted, about 15 seconds. Season with a dash of sea salt.
  2. Pour the scallion, dill, and infused oil over the fish and serve with mango dipping sauce with fresh cilantro, lime, and nuts.
Recipe by Happy Body Formula at