Hanoi Grilled Turmeric Fish with Dill and Onion

Preparation

1. Step 1

   Heat a little bit of oil on high heat in a pan/skillet and sauté onions until lightly golden. Add 1/3 bunch of fresh dill and two sliced scallions stalks to the party. Sauté for an additional 1–2 minutes. Plate the onions, scallions, and dill on a serving platter.

   Step 2

   Remove fish from bowl, drain, and dispose of marinade. Pat dry excess marinade with paper towels so the sugar in the fish sauce doesn’t burn the fish.

   Step 3

   In the same pan used to cook the onions, heat a little more oil on medium-high heat. Pan-fry the fish for 3–4 minutes, or until both sides are evenly browned. If you have delicious skin-on fish, give some extra cooking love to that skin, which should turn nice and crispy before you flip it.

   Step 4

   Plate the fish on sautéed onions, scallions, and dill. Garnish with remaining fresh dill and scallions, cucumber, Pickled Red Onions, and peanuts.

   Step 5

   Serve immediately with sides of vermicelli noodles, Coco Rico Vietnamese Fish Sauce, and butter lettuce. Wrap everything, eat everything in a bowl, or whatever combination makes you happy. (I and many Vietnamese especially like it with “Mam Nem”, a fermented fish and pineapple dipping sauce—don’t knock it til you try it!) Enjoy one of my favoritest dishes evaaaaaaaaaaaaaaaaaaar!