Cherry & Dennis Helper Habitat
Vietnamese Turmeric Dill Fish Skillet
越式黃薑刁草煎魚
Recipe overview
Fish fillets are marinated with turmeric and fish sauce, pan-fried golden, and finished with dill and scallions.
01
Ingredients
Main ingredients
- 600 g fish fillet (4 fillets, 150 g each)
Seasoning
- 2 tbsp cooking oil
Garnish
- 40 g fresh dill
- 3 stalk spring onion
- 1 piece Red bird’s eye chillies
Marinade
- 1 tsp ground turmeric
- 1 tbsp Fish sauce
- 1 tsp sugar
- 2 clove garlic
- 1 pinch Black pepper
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- frying pan
- spatula
- tongs
- serving plate
- food thermometer
03
Steps
Step 1
Dry the fish
Pat all 4 fish fillets dry with kitchen paper.
Step 2
Prepare aromatics
Mince garlic; cut dill and scallions into 5 cm lengths; slice chilli thinly.
Step 3
Mix turmeric marinade
Mix turmeric, fish sauce, sugar, garlic, and black pepper into an even marinade.
Step 4
Marinate fish 10 minutes
Coat all 4 fillets thinly and evenly, then rest for 10 minutes.
Step 5
Heat the pan
Heat half the oil in a frying pan over medium heat for 1 minute.
Step 6
First batch, first side
Add exactly 2 fillets and fry the first side for 3 minutes without moving.
Step 7
First batch, second side
Turn both fillets, fry the second side for 3 minutes, and remove.
Step 8
Second batch, first side
Add remaining oil and remaining 2 fillets; fry first side for 3 minutes.
Step 9
Second batch, second side
Turn the remaining 2 fillets and fry the second side for 3 minutes.
Step 10
Check the fish
The thickest fillet must reach 63°C and be opaque; if not, fry 1 more minute per side.
Step 11
Wilt scallions and dill
Return all 4 fillets, add scallions, dill, and chilli, and toss gently over high heat for 1 minute.
Step 12
Plate and serve
Arrange all 4 intact fillets on one plate, top with all herbs, and serve hot.
Common mistakes
- Wet fillets stick and do not brown well.
Tips
Two batches keep the pan hot.
