Vietnamese Tumeric Fish with Dill (Paleo)

26 Mar

I’ve been craving this fish dish since I started Whole30. I usually go to a Vietnamese restaurant and eat it with rice paper and fish sauce, but I realized they probably put sugar in the marinade. It’s definitely one of the healthier Vietnamese dishes, and since I’ve been Paleo, I just wrap it in lettuce instead of rice paper. SOOOO GOOD!

I went to the Campbell Farmer’s market last week, and couldn’t resist picking up some dill because it smelled SOOO aromatic. Dill is what makes this dish so special(along with the tumeric), so I picked up an Atlantic Cod Fillet from Whole Foods. YUMMY!

Here’s the ingredients:

  • 1-1.5 lb fillet(Catfish, Cod, Halibut- Any white fish that doesn’t flake)
  • 1/4 tsp Premium Fish Sauce
  • 1/4 tsp Ground Black Pepper
  • 2 cloves of Garlic, minced
  • 1/4 Yellow Onion or 1 Shallot, minced
  • 1/4 tsp salt
  • 1/2 tsp tumeric
  • A bunch of Dill
  • 4 Scallions
  • 1/4 cup Avocado Oil or Olive Oil
  • Now, let’s put it all together….

    1. Mix the fish sauce, ground pepper, garlic, onion, salt, tumeric, and oil together.

    2. Cut up the fish into 1.5 inch cubes.

    3. Mix the marinade with the fish, and let it sit for an hour in the refrigerator. I actually marinated this the day before, so it can go from an hour to 24 hours.

    4. Pour some oil in a skillet and let it heat up. You can also add some more garlic to the oil to add more flavor.

    5. Put the fish in there and cook it for 4 minutes on each side with medium/high heat.

    6. Add the scallions and dill on top, and let it sit there until the dill softens.

    A healthy tasty fish dish. My hubby kept saying, it’s sooo good! 🙂 He ate it the traditional way with vermicelli, while I had it with cauliflower rice. YUM!

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