Keto Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)

Ingredients

• 1.5 lb White fish fillets (cod, halibut)
• 2 tbsp Turmeric powder
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Fish sauce (Red Boat)
• 1 tbsp Coconut aminos
• 0.5 cup Dill
• 2 stalks Green onions
• 0.25 cup Peanuts (optional)
• optional sheets Rice paper

Instructions

1. 1Cut the 1.5 lb White fish fillets into 1-inch cubes. In a medium bowl, combine the fish cubes with the 2 tbsp Turmeric powder, 1 tbsp Ginger, 2 cloves Garlic (minced), 2 tbsp Fish sauce, and 1 tbsp Coconut aminos. Mix gently to coat the fish evenly and let it marinate for at least 15 minutes.
2. 2Place a 12-inch skillet over medium-high heat. Add enough oil to generously coat the bottom of the pan. Heat the oil until it shimmers, which should take about 2-3 minutes.
3. 3Carefully add the marinated fish to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
4. 4In the last 2 minutes of cooking, add the 0.5 cup Dill (chopped) and the 2 stalks Green onions (chopped) to the skillet with the fish. Stir gently to combine and allow the herbs and onions to wilt slightly.
5. 5Remove the skillet from the heat and serve the turmeric fish immediately. If using, garnish with the 0.25 cup Peanuts (crushed). You can optionally serve with the rice paper sheets for making wraps.

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