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

Ingredients

• about 680 g White fish fillets
• 2 tbsp Turmeric powder
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Coconut aminos
• 1 tbsp Fish sauce
• 1 cup Dill
• 0.5 cup Scallions
• 0.25 cup Peanuts
• 2 tbsp Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of white fish fillets into 2.54 cm pieces. In a medium bowl, combine the fish pieces with 2 tbsp turmeric powder, 1 tbsp ginger, 2 minced cloves of garlic, 2 tbsp coconut aminos, and 1 tbsp fish sauce. Stir gently to coat the fish evenly, then let it marinate for at least 15 minutes at room temperature.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add 2 tbsp of oil and let it heat until it shimmers, which should take about 1-2 minutes.
3. 3Carefully add the marinated fish pieces to the hot skillet in a single layer. Cook for 5-7 minutes, turning the pieces occasionally, until they are golden brown and the fish is cooked through. The internal temperature should reach 63°C.
4. 4Reduce the heat to low. Add 1 cup of chopped dill and 0.5 cup of chopped scallions to the skillet with the fish. Stir gently for about 30 seconds, just until the dill and scallions are slightly wilted and fragrant.
5. 5Serve the turmeric fish immediately. Top each serving with 0.25 cup of chopped roasted peanuts.

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