Looking for an interesting spin on a holiday dish? Whether or not you’re celebrating, this lovely Vietnamese turmeric fish will be a feast for the eyes on your dinner table with unique flavours and vibrant colour.
This recipe comes from ChihYu, the founder, recipe developer, and photographer behind the blog I Heart Umami. Her recipe inspirations come from foods she enjoyed while growing up in Asia and from memories of her family. She uses paleo as a framework to re-interpret foods that people love back home.
Turmeric has long been used in Chinese and Indian cooking and serves as an agent to treat a wide variety of conditions, particularly in the anti-inflammatory category.
Marinate the fish in turmeric powder along with other spices and pan-fry it in separate batches with infused scallion and dill oil until the fish surface is in light golden brown. To go along with the fish, blend ripe mango with a few mint leaves as a dipping sauce to compliment this delicate dish.
If you love fish, I urge you not to miss this simple yet special dish that comes from the heart of Southeast Asia – Vietnam. 
Looking for an interesting spin on a holiday dish? Whether or not you’re celebrating, this lovely Vietnamese turmeric fish will be a feast for the eyes on your dinner table with unique flavours and vibrant colour.
This recipe comes from ChihYu, the founder, recipe developer, and photographer behind the blog I Heart Umami. Her recipe inspirations come from foods she enjoyed while growing up in Asia and from memories of her family. She uses paleo as a framework to re-interpret foods that people love back home.
Turmeric has long been used in Chinese and Indian cooking and serves as an agent to treat a wide variety of conditions, particularly in the anti-inflammatory category.
Marinate the fish in turmeric powder along with other spices and pan-fry it in separate batches with infused scallion and dill oil until the fish surface is in light golden brown. To go along with the fish, blend ripe mango with a few mint leaves as a dipping sauce to compliment this delicate dish.
If you love fish, I urge you not to miss this simple yet special dish that comes from the heart of Southeast Asia – Vietnam.
- 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
- 1 tbsp turmeric powder
- 1 tsp sea salt
- 1 tbsp Chinese cooking wine (Alt. dry sherry)
- 2 tsp minced ginger
- 2 tbsp olive oil
- 2 cups scallions (slice into long thin shape)
- 2 cups of fresh dill
- Pinch of sea salt to taste.
- 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)
- Marinate the fish for at least 1 hr. or as long as overnight.
- Place all ingredients under “Mango Dipping Sauce” into a food processor and blend until desired consistency.
- 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.
- You should hear a loud sizzle, after which you can decrease the heat to medium-high.
- 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.
- 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.
- 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.
- Pour the scallion, dill, and infused oil over the fish and serve with mango dipping sauce with fresh cilantro, lime, and nuts.
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Thanks so much for featuring ! This is definitely one of my favorite dish !