Light and fragrant Vietnamese inspired fish
Fragrant Vietnamese inspired dish with sweet caramelised notes and a hum of garlic and ginger. Serve with vermicelli or sides of your liking. It pair great with ginger and coriander seasoned grains.
Recipe
Serves: 2* | Time: <40 min
(*) For 200g fish/ person (100g in picture)
Ingredients
- 400g flaky white fish (coalfish, tilapia, etc.)
- 1 to 2 tbsp fish sauce (to taste, I add 2 for extra funk)
- 1/2 tsp sugar
- 1 tbsp ginger minced
- 2 tsp garlic minced
- 1/2 tsp turmeric powder
- Oil to pan fry
Method
- Peel and mince ginger and garlic.
- Mix fish sauce, sugar, ginger, garlic and turmeric in a bowl.
- Coat fish in the sauce and marinate for 30min.
- Cook the fish over medium heat for about 3min per side, time will depend on the thickness of your fish. The sugars will lightly caramelise in the pan but should not burn.
- Serve with your choice of side(s)!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the dish to your preferences, diet and ingredients available to you.
Core: The dressing.
Substitutions:
| Recipe components | Possible substitutions* |
| Coalfish | Tilapia, Pangasius, etc. |
| Sides | • Vermicelli • Rice • Nuoc Cham to dip • Salad |
| Garnish | • Coriander • Dill • Green onions • Peanuts • Fried shallots |
The Global Homecook 