Paleo Vietnamese Turmeric Fish with Dill (Cá Chiên Nghệ)
Crispy pan-fried fish marinated in turmeric and ginger, topped with fresh dill. A simple, yet flavorful Vietnamese paleo dinner served with a side of steamed greens.
Ingredients
- about 680 g White Fish Fillets
- 2 tsp Turmeric Powder
- 1 tsp Ginger
- 2 cloves Garlic
- 1 tbsp Coconut Aminos
- 1 tsp Fish Sauce
- 2 tbsp Avocado Oil
- 0.25 cup Dill
- 8 cups Steamed Greens
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the fish fillets into serving-sized portions.
- 2In a bowl, combine turmeric powder, grated ginger, minced garlic, coconut aminos, and fish sauce. Marinate the fish for 10 minutes.
- 3Heat avocado oil in a large skillet over medium-high heat.
- 4Pan-fry the fish until golden brown and cooked through, about 3-4 minutes per side.
- 5Transfer the fish to a serving platter and top with fresh dill.
- 6Serve immediately with a side of steamed greens.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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