Quick Turmeric Fish with Dill and Brown Rice
Flaky white fish seasoned with vibrant turmeric and fragrant dill, pan-fried to perfection and served over nutty brown rice, inspired by the classic Vietnamese Cha Ca La Vong.
Ingredients
- Brown Rice150 g
- Fish Sauce1 tbsp
- Spring Onion1 stalk
- Olive Oil10 ml
- Basa Fillet220 g
- Turmeric Powder1 tsp
- Dill15 g
- Peanuts20 g
- Lime0.5 medium
Instructions
- 1Step 1
Step 1: Pat basa fillet dry and cut into 2-inch chunks. In a bowl, toss the fish with turmeric powder and 1 tablespoon of fish sauce. Let marinate for 2 minutes while you prepare other ingredients.
- 2Step 2
Step 2: Cook brown rice according to package instructions if not pre-cooked. (Alternatively, use pre-cooked brown rice and warm it up). Chop fresh dill and slice spring onion.
- 3Step 3
Step 3: Heat olive oil in a non-stick pan over medium-high heat. Add the marinated fish and cook for 2-3 minutes per side, until golden brown and cooked through.
- 4Step 4
Step 4: Once the fish is cooked, add most of the chopped dill and spring onion to the pan, tossing gently with the fish for 30 seconds until fragrant. Remove from heat.
- 5Step 5
Step 5: Serve the turmeric fish over brown rice. Garnish with remaining fresh dill, spring onion, chopped peanuts, and a squeeze of fresh lime juice.
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