🐟 Vietnamese Turmeric Fish with Dill (Chả Cá Lã Vọng)

🌿 Ingredients:

For the fish marinade:

• 1 lb (450g) firm white fish (halibut, cod, or tilapia), cut into large chunks
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tsp ground turmeric
• 2 tbsp fish sauce (check for gluten-free or sub tamari)
• 1 tbsp lime juice
• 1 tbsp neutral oil
• ½ tsp sugar

For the dish:

• 1 small bunch fresh dill, roughly chopped
• 2 scallions, sliced
• 2 tbsp oil for frying
• 6 oz (170g) rice vermicelli noodles, cooked and rinsed
• ½ cup fresh herbs: mint, Thai basil, cilantro
• ½ cup crushed peanuts (optional)
• Lime wedges, for serving

For dipping sauce (nước chấm-style):

• 2 tbsp lime juice
• 1 tbsp fish sauce or tamari
• 1 tsp sugar or honey
• 1 small garlic clove, finely minced
• 1 small red chili, sliced (optional)
• 2 tbsp warm water

👩‍🍳 Instructions:

1. Marinate the fish:
   In a bowl, mix fish with garlic, ginger, turmeric, fish sauce, lime juice, oil, and sugar. Let marinate for at least 30 minutes (up to 2 hours in the fridge).
2. Make the dipping sauce:
   Mix all dipping sauce ingredients in a small bowl. Adjust to taste: sweet-sour-salty balance.
3. Cook the fish:
   Heat oil in a large skillet over medium-high heat. Add the marinated fish and cook for 3–4 minutes per side until golden and cooked through.
4. Add dill and scallions:
   Toss in dill and scallions during the last minute of cooking, letting them wilt slightly and infuse flavor.
5. Assemble the bowls:
   Layer rice noodles in bowls, top with hot turmeric fish, fresh herbs, peanuts, and a squeeze of lime. Drizzle with dipping sauce.

💡 Tips:

• This dish is all about aroma: turmeric + dill = iconic flavor.
• It’s traditionally served sizzling on the table — try a cast-iron pan!
• Can be made with tofu for a plant-based version.