Vietnamese
Hanoi Turmeric Fish
Hanoi-style turmeric fish seared with dill and scallions, pairing fragrant galangal warmth with tender fish, rice noodles, peanuts, and herbaceous lift.
4 servings · 45 minutes prep · 20 minutes cook
Ingredients
Main
- 1 1/2 lb firm white fish fillets, cut into 2-inch pieces
- 2 tbsp galangal, grated
- 1 tbsp turmeric, grated
- 1 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tsp granulated sugar
- 1/2 tsp black pepper
- 3 tbsp avocado oil
- 2 bunch dill, cut into 2-inch lengths
- 6 whole scallions, cut into 2-inch lengths
- 12 oz rice vermicelli, cooked
- 1/2 cup roasted peanuts
Directions
Method
- Marinate the firm white fish, galangal, turmeric, fish sauce, shrimp paste, sugar, and black pepper for 1 hour.
- Heat the avocado oil in a wok or wide skillet until shimmering.
- Sear the fish until lightly browned and {{temperature:145°F}} at the thickest part, 3-4 minutes per side, turning gently.
- Add the dill and scallions to the pan and toss just until wilted and fragrant.
- Serve the fish and herbs over the rice vermicelli with roasted peanuts, extra herbs, rice crackers, and mam tom dipping sauce.
