1-1.5lbsfish fillet (eg. tilapia, basa)sliced into 2-inch wide strips
For the fish marinade:
1tbspfish sauce
1tspgranulated sugar
1tspground turmeric
1tspgingergrated
2clovesgarlicminced
2tbspsshallotsminced
½tspwhite pepper (or black pepper)
½tspsalt
3 tbspsneutral oileg. vegetable oil
1tbspcornstarch
Other ingredients:
1 bunchfresh dill
2yellow onionscut into wedges
3-4scallionscut into 3-inch segments
roasted salted peanuts
nước mắm*see recipe notes
Instructions
Marinate the fish:
In a bowl, combine all the ingredients for the fish marinade: fish sauce, granulated sugar, ground turmeric, grated galangal (or ginger), minced garlic, minced shallots, white pepper, salt, neutral oil and cornstarch. Mix well.
Add the fish fillet pieces to the marinade mixture, ensuring each piece is coated evenly.
Let it marinate for at least 30 minutes, allowing the flavors to meld.
Cook the fish, the onions, scallions and the dill:
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated fish pieces in a single layer, ensuring they are not overcrowded. You may need to cook in batches.
Pan-fry the fish pieces until golden brown and cooked through, about 2-3 minutes per side. Transfer the fish to a separate plate and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of oil if needed. Heat over medium heat. Add the finely minced yellow onions to the skillet and sauté until golden brown and translucent, about 5-6 minutes. Add the chopped fresh dill to the skillet and sauté for another 1-2 minutes until fragrant.
Return the cooked fish pieces to the skillet with the sautéed onions and dill. Gently toss to combine and heat through for about 1-2 minutes.
Serve:
Serve hot with rice noodles on the side and lettuce.
Garnish with crushed roasted peanuts and herbs (eg. mint), and drizzle with nước mắm.
Notes
For the nước mắm, combine and mix ¾ cup of water with 4 tbsp white granulated sugar, 4 tbsp freshly squeezed lemon, 6 tbsp fish sauce and 2 cloves of garlic (minced).