In our home, the ingredients for this dish are laid out on the dining table, and everything is cooked at the table for the family to enjoy either as a noodle bowl or wrapped in rice paper for a fresh spring roll. The layers of flavor and texture make this delicious, versatile, nourishing dish one of our favorites.
The turmeric not only adds a warm, earthy flavor to the fish but also has anti-inflammatory compounds that are good for your health. Coconut oil is the perfect complement, adding depth and complexity, as the dill lends a bright, herbaceous note that balances out the richness of the fish. You can use any white fish for this dish, but I love the flakiness of halibut. Serve with a fermented shrimp paste dipping sauce or nuoc cham (recipe follows).
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (18 g) grated fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon ground turmeric
- Fine sea salt and ground black pepper
- 1 pound (450 g) halibut or other white fish fillet, cut into bite-size pieces
- 3 tablespoons (45 ml) coconut oil
- 1 onion, sliced
- 1/2 cup (25 g) chopped fresh dill
- 1 bunch scallions, cut into 2-inch pieces
- 1 (1-pound) package rice vermicelli noodles, cooked according to package instructions, or 1 (8-ounce) package rice paper wrappers
- 1 head lettuce, cored and chopped
- Fresh cilantro and/or mint leaves
- Chopped peanuts
- Vietnamese dipping sauce (recipe follows) or other dipping sauce, for serving (optional)
Heat the coconut oil in a large cast-iron or other heavy skillet over high heat. Add the fish, onion, dill, and scallions and cook until the fish is cooked through and nicely browned, 3 to 4 minutes per side.
To serve the fish as is, place it on a bed of noodles, with lettuce, cilantro, and chopped peanuts, along with your choice of dipping sauce.
Vietnamese Dipping Sauce (Nuoc Cham)
This is the Vietnamese dipping sauce that is often served with spring rolls, grilled meats, and many other dishes found in this book. Traditional nuoc cham calls for sugar, but we have adapted this to use honey or maple syrup. Note that the flavor may differ slightly from traditional nuoc cham due to the natural sweetener used.- 1/4 cup fish sauce
- 1/4 cup maple syrup or raw honey
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1 or 2 Thai chiles, sliced (optional)
- 2/3 cup spring water, warmed
Taste and adjust the seasoning as needed. Serve nuoc cham in small bowls for dipping spring rolls and egg rolls, or pour it over a rice or noodle dish as a sauce. Store in an airtight container in the refrigerator for up to 6 months.